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Ingredients Jump to Instructions ↓

  1. 6 Eggs; separated

  2. 2 Egg yolks

  3. 1 1/2 c Sugar

  4. 1/3 c Sugar

  5. 4 tb Bourbon

  6. 2 ts Bourbon

  7. 2 1/2 c Pureed unsweetened - chestnuts

  8. 3/4 c Ground pecans Pecan pieces for garnish

  9. 2 ts Instant coffee

  10. 6 tb Chilled butter; cut into - small pieces

  11. 1 1/2 oz Bitter chocolate; chopped

  12. 3/4 lb Bittersweet chocolate

  13. 3 1/2 c Whipping cream

  14. 1/2 c Confectioners' sugar

  15. 1. Make the cake: Heat oven to

  16. 350 degrees. Grease and flour

  17. 2 nine-inch cake pans. Beat

  18. 6 egg yolks well. Stir in

  19. 1 1/2 cups sugar and 1 1/2 teaspoons bourbon, then blend in

  20. 2 cups chestnut purEe. Stir in ground pecans. Whip egg whites with a pinch of salt until stiff. Fold whites into the batter. Divide the mixture between the two cake pans and bake for 25 minutes. Cool on a cake rack, then remove from the pans.

  21. 2. Make the filling: Beat the

  22. 2 egg yolks with

  23. 1/3 cup sugar. Add instant coffee and 1 tablespoon hot water. Beat chilled butter into mixture, then add

  24. 1/2 teaspoon bourbon and remaining

  25. 1/2 cup chestnut puree. Stir in chopped bitter chocolate. Cover bowl with plastic wrap and refrigerate.

  26. 3. Melt bittersweet chocolate with heavy cream over low heat. Stir in

  27. 2 tablespoons bourbon, transfer to a bowl, cover with plastic wrap and refrigerate.

  28. 4. To assemble the cake, spread the chilled chestnut filling atop one cake

Instructions Jump to Ingredients ↑

  1. layer and cover with the other. Cover the torte with the chocolate icing and sprinkle the top with chopped pecan pieces. Chill before serving. Meanwhile, prepare a bourbon chantilly to pass at the table. Whip the 2 cups of cream to soft peaks, gradually beat in the confectioner's sugar and then fold in 2 tablespoons bourbon. From Louisville chef and caterer Kathy Cary. Chicago Tribune 11/14/93. --

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