Chocolate chestnut torte from The Best of Gourmet 1991 (page 223) by Gourmet Magazine Editors

  • marrons glacés
  • canned chestnuts
  • Show all ingredients...

  • EYB Comments

    After applying the glaze, let the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Make the whipped cream just before serving the torte.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    After applying the glaze, let the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Make the whipped cream just before serving the torte.

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