By contributing writer Tessa
This decadent, rich, chocolate chestnut torte can be made with paleo ingredients (or not) and topped with ganache and cranberries for a delicious and beautiful holiday dessert.
Chestnuts are seasonal and Christmasy, and I have always wanted to play around with them. Italians use them in many ways. They eat them roasted, pureed with sugar and milk, as well as dried and ground into a flour to bake with. I have seen very creative recipes that use chestnuts for Thanksgiving stuffing and some pretty amazing looking pasta dishes too.
Slightly sweet and nutty, the chestnut has a mild flavor and is easy to play with and snack on. I think they would be a great trail snack if you like to hike. They’re portable, loaded with natural sugars and starch, have a decent amount of fiber, and are a good energy booster!
I have added them to this decadent, rich, chocolate torte. While I think they could be left out if you can’t find them in the grocery store, they are worth trying. I purchased mine peeled and roasted.
Paleo Chocolate Chestnut Torte
- 12 ounces unsweetened chocolate squares or any dark chocolate
- 1/2 cup any milk or cream I used full fat coconut milk
- 2 cups granulated sugar I used palm sugar and some stevia
- 1/2 cup ghee palm shortening, coconut oil, or any solid fat (I used ghee)
- 4 eggs
- 1 cup roasted and peeled chestnuts
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350 degrees and grease a 9 inch cake pan.
- In a small saucepan, gently melt the chocolate with the milk over low heat..
- Transfer mostly melted chocolate to a food processor and add the remaining ingredients. Puree until smooth, a couple of minutes. Taste and make sure the sweetness is to your liking.
- Scoop into the prepared pan, smoothing out the top.
- Bake for 20-30 minutes until the top looks dry and a toothpick inserted in the center comes back clean.
- Let cool, then chill in the fridge for best texture.