- 3½ oz bittersweet chocolate
- 7 tbsp butter
- 14 oz Geffen Roasted Chestnuts
- 1 c powdered sugar
- 1 tsp Zócalo Aji Panca Organic Chili Paste
- ½ tsp cinnamon
- 1 tsp vanilla
- 2 tbsp spiced rum
- 3½ oz Blanxart Chocolate Dark Chocolate
- 2 tbsp butter
- ½ tsp Zócalo Aji Panca Organic Chili Paste
- ¼ tsp cinnamon
- Powdered sugar for serving
- Whipped cream for serving
For the torte: In a double boiler on the stove, or in the microwave, melt the chocolate and butter. Meanwhile, in a food processor blend the chestnuts and powdered sugar together until creamy and smooth. Set aside.
Once the chocolate and butter are melted, remove from the heat and pour into the food processor with the chestnut mixture. Then add the aji panca, cinnamon, vanilla and rum. Blend again until smooth.
Line a loaf pan with plastic wrap on all sides, then scrape the mixture into the pan and even with a spatula. Cover the pan with more plastic wrap and refrigerate until set, at least 8-12 hours.
For the topping: In a small saucepan, melt the chocolate with the butter until liquid, then add the remaining aji panca and cinnamon and stir until blended. Remove from heat.
Turn the torte upside down on a plate or cutting board and remove the plastic wrap. Pour the melted chocolate mixture on top and cool until it is completely set. Dust with powdered sugar, then cut into slices and serve with whipped cream.
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