Nonni's Chocolate Chestnut Torta

My great-grandmother had a few signature dishes. Gnocchi, pumpkin pie, spinach torta, and easily the most elusive - this chocolate chestnut torta. She ONLY made it for Christmas. It appeared once a year, usually with a small corner cut off so she could sample it before she served it! It does, in fact, take days to make - but in my opinion - the results are well worth it. Not only because it’s delicious, but for the sake of tradition. One I’m happy to keep alive, especially since I get to do it with my Mom!

The key here is getting dried chestnuts. Not raw ones. Not pre-cooked ones. But dried. From there, they have to soak overnight, be cleaned well, and cooked for hours. Why not start with the pre-cooked chestnuts? I’ve asked this too - the answer is, you need the liquid you cooked the chestnuts in. One day I might start with the pre-cooked chestnuts and see what happens, but since I want to share the original recipe, we’ll start from the beginning. Once you get the chestnuts cooked, the rest of the dish is actually pretty simple. It’s mostly mixing. And, the good news here is, if you’re bold enough to make a double batch (we did), you can freeze the torta to serve later!

What you get is something between fudge and cheesecake. Slightly crumbly with a mildly sweet flavor. Neither the chocolate or the chestnuts take over the dish. They just balance one another perfectly. And my great-grandmother’s other signature move - a dash of Grand Manier on top - because really, why not?

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I realize this dish is a lot for people to tackle at home, especially if cooking and baking aren’t second nature for you. But if you’re feeling creative and have someone who’ll hang out and help you - I think you’ll really enjoy this dish. Check out my favorite special guest - Mamma D in the video, and get Nonni’s recipe below!

Nonni’s Chocolate Chestnut Torta
Makes 1, 11x13 tray

1 lb. dried chestnuts*
10 oz. amaretti cookies, processed into a fine crumb
1 C. sugar
1/4 C. light brown sugar
5 eggs
10 oz. semi-sweet chocolate
1/4 C. milk
zest of 1 lemon
1/2 tsp. salt
1 tsp. vanilla
1 C. half & half
2 Tbs. Grand Manier
butter

*Start the chestnuts at least 1 day before baking. Or up to 3 days before.

Cover the chestnuts with cold water. Place them in on the counter, covered, and let them soak overnight. Drain the water. Clean any dark brown skins from the chestnuts with a sharp knife. Place the chestnuts in a pot, cover with clean water. Set over medium heat and cook at a low simmer for 3.5-4 hours, or until chestnuts are soft. Reserve cooking liquid. Chestnuts can be refrigerated for up to 3 days at this point.

Preheat the oven to 350°. Butter the bottom of an 11x13 baking dish. Set aside.

Place the amaretti cookies in the food processor and pulse into fine crumbs. Set aside.

Put the cooked chestnuts and some of their reserved broth in the food processor and pulse until smooth (should be the consistency of peanut butter) Add more liquid if necessary but do not make it too watery.

In a large bowl, mix together white sugar, brown sugar and eggs. Add in amaretti crumbs, lemon zest, chestnut puree, salt and vanilla. Set aside.

Put chocolate and milk in a double boiler. Heat until melted and smooth. Add chocolate to the chestnut mixture.

Add the half & half and the liquor and mix until smooth.

Pour the mixture into the prepared baking dish, and bake at 350° for 1 hour, or until a toothpick inserted in the center comes out clean.

Top the torta with an extra tablespoon of Grand Manier before serving.