Chestnut Flour Chocolate Torte with Espresso Ganache
Dense, nutty chestnut flour meets dark chocolate in a flourless-style torte, finished with glossy espresso ganache.
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Cooking tools:
- Springform pan
- Double boiler
- Hand mixer
- Cooling rack
- Parchment paper
- Oven
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wax paper
Ingredients
- 1 1/4 cups chestnut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 8 ounces bittersweet chocolate, chopped
- 3/4 cup unsalted butter, cubed
- 5 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 6 ounces dark chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tablespoons espresso, freshly brewed and hot
- 1 tablespoon unsalted butter, softened
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