This classic Chestnut Coffee Torta, a popular Tuscan cake of chestnuts, cacao, coffee, laced with a little rum, and chocolate is easy to make and love.
Course Cakes
Cuisine Italian
Keyword Classic Italian Chestnut Coffee Torta
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8servings
Equipment
9-inch removable bottom torte pan
food processor to grind nuts and oats
Ingredients
4Eggs separated
3/4cupSugar
8ozButter melted, cooled
1cupChestnut flour (notes)extra for garnish
1cupOat flour (notes)
2tspBaking powder
1/2tspBaking soda
1/2tspSalt
1tbspInstant espresso
1tbspRaw Cacao
1/2cupRum
Topping
2tbspRum
2tbspPowdered sugar
2tbspChestnuts ground
Or
4ozChocolate melted
Instructions
Preheat the oven to 350. Prepare a removable bottom tart pan with non-stick spray.
Whip the egg whites and set them aside.
Melt the butter and cool. Once cooled, whisk in the sugar and egg yolks until creamy.
Whisk in the chestnut flour, oat flour, baking powder, soda and salt, espresso and cacao, until creamy. Whisk in the rum. Fold in the whipped egg whites.
Transfer to the prepared baking pan and bake until firm to the touch, about 50 minutes.
For a topping, either mix the rum and powdered sugar together, brush across the top of the cake and sprinkle ground chestnuts, or melt chocolate, pour across the top of the cake and sprinkle with crushed chestnuts.
Notes
Chestnut flour is simply roasted chestnuts ground to a flour. Oat flour is simply rolled oats, ground to a flour