Scotland for Visitors

  

Home

 History Recipes Contact

  Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets		 Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian		 Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Scottish Sweet Puddings course Recipes
Traditional Scotland Meal Ideas

Chocolate and Chestnut Torte Recipe

This is a recipe for a chocolate cake which has an additional (and unusual) ingredient in terms of the chestnut. Chestnuts are far more common in usage for childrens games in Scotland, but they are still a tasty ingredient for cakes and baking.

Ingredients:

  • 50 g (2 oz)margarine
  • 50 g (2 oz) plain chocolate
  • 50 g (2 oz) golden syrup
  • 1 x 15 ml spoon (1 tbsp) brandy
  • 225 g (8 oz) mixed nuts e.g. hazelnuts, walnuts, brazils etc.
Filling
  • 225 g (8 oz) dark plain chocolate
  • 1 x 15 ml spoon (1 tbsp) water
  • 225 g (8 oz) chestnut puree, unsweetened
  • 284m1(10floz) Elmlea Whipping, whipped
Decoration
  • Whole Almonds dipped in chocolate, optional
  • Whipped Elmlea Whipping, optional


Method:

Melt together the margarine, chocolate, syrup and brandy and mix until smooth. Stir in nuts and coat well. Pour into greased 20 cm (8 inch) loose bottomed tin and leave to set in refrigerator.

Filling: melt the chocolate with the water. Beat the chestnut puree until smooth and mix with the chocolate. Cool. Fold in the Elmlea and spoon over the base. Chill in refrigerator for a couple of hours. Turn out and decorate with almonds and piped cream if wished.

  • Servings 8-12
  • Preparation Time 20 mins
  • Cooking Time 2 mins

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.