Chocolate and Chestnut Torte with Ginger Ice Cream

Recipe By :Ursula Ferrigno's
Serving Size : 6

25 grams all-purpose flour -- (1 oz) (soft, plain white flour, plus extra
for dusting)
100 Grams Chocolate -- (3-1/2 oz) bitter couverture of good, high
percentage
cocoa butter chocolate
100 Grams Butter -- (3-1/2 oz)
4 large eggs
300 grams Sweetened Chestnut Puree, Canned -- (10-1/2oz)
1 tsp natural vanilla essence
1/8 tsp cream of tartar
50 grams caster sugar -- (1-3/4oz)
Icing sugar -- for dusting
For the ginger ice cream
3 large eggs
3 Tbsp stem ginger -- finely chopped
300 ml milk -- (1/2 pint)
300 ml whipping cream -- (1/2 pint)

To make the ginger ice cream, beat the eggs and add the stem ginger. Heat
the milk in a saucepan until just before boiling, then pour it onto the
egg
mixture, stirring constantly Strain the mixture back into the pan and cook
over a gentle heat, stirring, until the custard is smooth and coats the
back
of a wooden spoon

Cover with a piece of greaseproof paper and leave to cool. When cold, whip
the cream until stiff, then fold into the custard. Pour into a freezer
container and freeze for 3 hours until frozen Alternatively, pour the
mixture into an ice cream machine and freeze according to the
manufacturer's instructions

To make the torte, pre-heat the oven to 180 C/350 F/gas 4 Grease and line
a 20 cm (8 in) deep round cake tin Dust with flour. Break the chocolate
into a bowl, and add the butter. Place over a saucepan of simmering water,
stirring occasionally, until smooth. Take care not to overheat Separate
the eggs. Sift the flour into a bowl, add the egg yolks, chestnut puree,
vanilla and flour and whisk together Stir in the chocolate mixture. Whisk
the egg whites and cream of tartar until soft peaks form, then gradually
whisk in the caster sugar until soft. Do not overbear Fold a quarter of
the egg whites into the chocolate mixture, then add the remaining whites
Pour into the prepared tin and bake in the oven for 40-45 minutes, until a
skewer inserted into the centre comes out moist but not sticky Leave the
torte to cool in the tin on a rack. It will have risen and then might have
dropped slightly in the centre. If this happens, level with a palette
knife. When cold turn out and dust with sifted icing sugar.

Description: "This torte is rich but not too sweet. I like to serve it
with the ginger
ice cream and seasonal fruits"
Source: "fresh magazine"
S(mc formatted by): "chef Dave"
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Per Serving (excluding unknown items): 510 Calories; 45g Fat (78.1%
calories from fat); 11g Protein; 17g Carbohydrate; 1g Dietary Fiber; 360mg
Cholesterol; 266mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : During cooking, the torte puffs up like a souffle but then sinks
in the centre when left to cool. Don't worry - it's supposed to! The torte
should be stored at room temperature and is best if made at least one day
in advance. It can be frozen and kept for up to three months. Serve with
the ginger ice cream

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