CHOCOLATE CHESTNUT TORTE

  • 1/2 Lb. SemiSweet chocolate, coarsely chopped
  • 2 Cups (1 10 Oz. Can) vacuum packed whole chestnuts, drained, rinsed and pat dried.
  • 8 Tbs. unsalted butter, softened
  • 3 Tbs. Dark rum
  • 6 Large Eggs, Separated
  • 1/3 cup Sugar
  • FOR THE CHOCOLATE GLAZE
  • 1/2 Lb. SemiSweet Chocolate, finely chopped
  • 2/3 Cup Heavy Cream
Preheat the oven to 350.  Grease a 9-inch spring form pan, cove the bottom with parchment paper, grease the paper and dust with flour.

Melt the chocolate in a double boiler.  In the food processor, combine the chestnuts, butter and rum. Process until smooth.  Add the Chocolate, and start adding the egg yolks, one at a time, process until well combined.  Transfer to a large bowl.

In another bowl, using an electric mixed, mix the egg whites until they form soft peaks.  Gradually add the sugar and beat until the meringue forms stiff peaks.  Add one quart of the meringue to the chestnut mix.  Then carefully add the remaining meringue.   Bake for about 45 to 50 minutes until the top is set.  Top with crack, that is normal.  

Take out of the oven and let stand 5 minutes.  Then carefully loosen the sides of the springform pan and release.  Let it cool a bit before inverting the torte to a rack and remove the bottom of the pan.  Let the cake cool completely.

Once the cake is cool you can prepare the glaze.

Put the chocolate in a bowl.  In a saucepan, bring the cream to a boil.  Pour the boiling cream over the chocolate and mix until the chocolate has melted.

Pour on top of the cooled cake, smoothing the glaze with a spatula and let the glaze drip on the sides.  You can decorate with candied chestnuts.

Let the Glaze cool, takes about 2-3 hours.

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