How To make Chocolate Chestnut Bourbon Torte
6 Eggs; separated
2 Egg yolks
1 1/2 c Sugar
1/3 c Sugar
4 tb Bourbon
2 ts Bourbon
2 1/2 c Pureed unsweetened
- chestnuts 3/4 c Ground pecans
Pecan pieces for garnish 2 ts Instant coffee
6 tb Chilled butter; cut into
- small pieces 1 1/2 oz Bitter chocolate; chopped
3/4 lb Bittersweet chocolate
3 1/2 c Whipping cream
1/2 c Confectioners' sugar
1. Make the cake: Heat oven to 350 degrees. Grease and flour 2 nine-inch
cake pans. Beat 6 egg yolks well. Stir in 1 1/2 cups sugar and 1 1/2 teaspoons bourbon, then blend in 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. 2. Make the filling: Beat the 2 egg yolks with 1/3 cup sugar. Add instant
coffee and 1 tablespoon hot water. Beat chilled butter into mixture, then add 1/2 teaspoon bourbon and remaining 1/2 cup chestnut puree. Stir in chopped bitter chocolate. Cover bowl with plastic wrap and refrigerate. 3. Melt bittersweet chocolate with heavy cream over low heat. Stir in 2
tablespoons bourbon, transfer to a bowl, cover with plastic wrap and refrigerate. 4. To assemble the cake, spread the chilled chestnut filling atop one cake
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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RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
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Recipe Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh
Recipe - Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh
INGREDIENTS:
●200 g good quality dark chocolate (70% cocoa)
●200 g butter
●200 g vacuum packed cooked and peeled chestnuts (or fresh)
●200 g sugar
●200 ml milk
●3 eggs
●2 teaspoons pure vanilla extract
●1 teaspoon good quality instant coffee granules
●200 ml double cream (heavy)
●2 tablespoons confectioners' sugar (icing)
●1 tablespoon brandy
●1 teaspoon pure vanilla extract