Chestnut Crepe & Chocolate Torte
Recipe type: Dessert, Cake
Cuisine: American, French, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
Be sure your crepes and pastry cream are completely cool before assembling the torte or thing will get messy. The flavors meld and the torte is better after sitting for a day, so make it ahead of time and brûlée the top right before you serve it.
  • 2 c. Whole Milk
  • ½ c. Sugar
  • 2 Tbsp. Marsala (or liqueur of your choice)
  • 1 tsp. Vanilla Extract (or the seeds of ½ of a vanilla bean)
  • pinch of salt
  • 4 Egg Yolks
  • ¼ c. Cornstarch
  • 2 Tbsp. Unsalted Butter, cut in small pieces
  • 8 oz. Bittersweet Chocolate, chopped
  • 2 c. Chestnut Flour, sifted
  • 1 c. Milk
  • 1 c. Water
  • 1 Egg
  • 1 Tbsp. Unsalted Butter, melted, plus additional melted butter for the pan
  • ¼ tsp. Salt
  • about 2 Tbsp. Sugar
  • Raspberries, optional
  • Powdered Sugar, optional
  1. For the pastry cream, combine milk, ¼ c. sugar, Marsala, vanilla, and salt in a medium saucepan. Bring to a simmer over medium heat.
  2. Meanwhile, in a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ c. of sugar. Temper the eggs by slowly adding the hot milk mixture to the egg mixture (about a ½ c. at a time) while whisking until the 2 mixtures have been completely incorporated. Don't rush or you'll wind up with scrambled eggs! Pour the mixture back into the saucepan, place over medium-high heat, and cook, whisking constantly, until it thickens and the temperature reaches 160°, about 2 minutes.
  3. Transfer to the bowl of an electric mixture. Add the butter and the chocolate and beat until the chocolate has melted and is fully incorporated and the mixture cools a bit, about 5 minutes. Cover with plastic wrap (the wrap should be touching the top of the cream otherwise a yucky film will form) and refrigerate until completely, COMPLETELY cool, at least a few hours and up to a few days.
  4. For the crepe batter, whisk all ingredients together in a medium bowl and let the batter stand for 20 minutes.
  5. Heat crepe pan or non-stick skillet over high heat and brush with melted butter. Pour about a ⅓ c. of the crepe batter into the pan and quickly swirl to evenly and completely coat the bottom of the pan. Cook until the crepe easily releases and flip. Don't force it- if the crepe is difficult to flip, it probably isn't ready. Also, it usually takes a crepe or 2 for me to get the pan temperature just right, so if your first couple crepes are a disaster, don't get discouraged, just keep trying until you get it right. Believe in yourself! Repeat with remaining batter and allow crepes to cool completely.
  6. To assemble the torte, place a crepe on a serving plate or cake stand. Spread with chocolate pastry cream, place another crepe on top, repeat, ending with a thick layer or pastry cream. For best flavor, refrigerate overnight.
  7. To finish and serve the torte, sprinkle the top layer of pastry cream with a light coating of granulated sugar. Lightly caramelize with a torch. Garnish with fresh raspberries and a dusting of powdered sugar, if desired.
Recipe by strawberryplum at