Chocolate and chestnut truffle torte

Serves: 8-10

Chocolate and chestnut truffle torte

If you can’t find Lotus Biscoff chocolate biscuits you can use plain Lotus biscuits. This torte is incredibly rich so although it is only set in a 20cm tin it will feed 8-10 people easily-perfect for entertaining at Christmas. You can make this at least 24 hours in advance so there is no last minute stressing in the kitchen. You don’t have to include the chopped marrons glacés and ordinarily I wouldn’t but as Lidl are selling them for a very reasonable price I felt I could indulge.


  • 120g Lotus Biscoff biscuits
  • 40g unsalted butter, melted
  • 300g plain chocolate, 70% cocoa solids, broken up into small pieces
  • 300ml double cream
  • 250g tin sweetened chestnut purée
  • 2 large egg whites
  • 75g caster sugar
  • 6 marrons glacés, roughly chopped
Chocolate and chestnut truffle torte


  1. Base-line a 20cm springform cake tin with a disc of non-stick baking parchment. Place the biscuits in a food processor and process to fine breadcrumb stage. Pour in the melted butter and mix together. If you haven’t got a food processor you can also pound the biscuits with a rolling pin, having put them in a plastic bag. Transfer to a mixing bowl, pour in the melted butter and mix. Tip the biscuit mix into the prepared tin and spread the mixture evenly over the base.  Chill for 30 minutes.
  2. Place the chocolate in a mixing bowl. Heat the cream to just below boiling point. Pour over the chocolate and leave for 2-3 minutes. Stir gently until the chocolate has melted. Stir in the chestnut purée.
  3. Place the egg whites in a clean mixing bowl and whisk to stiff peaks. Gradually whisk in the sugar until the egg whites are really stiff and glossy. Carefully fold into the chocolate and chestnut mixture followed by the marrons glacés. Spoon on to the biscuit base and spread out. Cover and chill for at least 4-5 hour until firm. To serve, run a knife around the edge of the torte and release the sides of the tin. Lift on to a serving plate and decorate. 
Chocolate and chestnut truffle torte