Search
by Ingredient

Chestnut Almond Torte

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

1 torte

Prep

30 min

Cook

1 hrs

Ready

3 hrs
Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 each egg yolks
* Camera
¾ cup sugar
Camera
2 ¼ cups chestnuts
peeled, chopped
* Camera
2 tablespoons dark rum
1 cup almonds
shelled
* Camera
5 each egg whites
* Camera
Cream
3 ounces semi-sweet chocolate
semi-sweet, null, null
Camera
1 cup heavy whipping cream
whipped
Camera
Glaze
3 tablespoons apricot preserves (jam)
Camera
1 tablespoon dark rum

Ingredients

Amount Measure Ingredient Features
4 each egg yolks
* Camera
177 ml sugar
Camera
532 ml chestnuts
peeled, chopped
* Camera
3E+1 ml dark rum
237 ml almonds
shelled
* Camera
5 each egg whites
* Camera
Cream
86.7 ml/g semi-sweet chocolate
semi-sweet, null, null
Camera
237 ml heavy whipping cream
whipped
Camera
Glaze
45 ml apricot preserves (jam)
Camera
15 ml dark rum

Directions

Preheat oven to 350℉ (180℃).

Beat yolks and sugar until very light and fluffy.

This will take several minutes even with an electric beater.

The end product should have an off-white color.

Add chestnuts and run to yolk-sugar mixture.

Blend together and add half the almonds.

Beat egg whites to stiff peaks and fold into mixture.

Next, fold in rest of almonds and pour mixture into a buttered, floured, 10x2½ inch spring mold.

Place filled mold in oven.

After 10 minutes, reduce heat to 325℉ (160℃) and bake for 35 to 50 minutes more, until cake has pulled away slightly from sides of mold.

Remove from oven, let cool, unmold, and cut into two layers of equal thickness, leaving spring mold bottom attached to bottom of 1 layer.

Apply chocolate whipped cream to top of bottom layer and arrange the other layer on top of that.

Several hours before serving, glaze top of top layer with hot apricot glaze.

When glaze has set, prepare icing.

Balance cake in one hand, with hand under spring mold bottom, and dribble icing over top of cake.

Tilt cake back and forth to coat evenly.

Put cake on a rack and finish icing sides with a table knife or spatula.

Refrigerate until icing sets.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 39636% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 19mg 1%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 9% Vitamin C 3%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe