Chocolate Chestnut Bourbon Torte
Yield
1 cakePrep
35 minCook
25 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | large |
eggs
separated |
|
2 | each |
egg yolks
|
* |
1 ½ | cups |
sugar
|
|
⅓ | cup |
sugar
|
|
4 | tablespoons |
bourbon whiskey
|
|
2 | teaspoons |
bourbon whiskey
|
* |
2 ½ | cups |
chestnut puree
unsweetened |
* |
¾ | cup |
pecans
ground |
|
1 | x |
pecans
pieces, for garnish |
* |
2 | teaspoons |
instant coffee
|
|
6 | tablespoons |
butter
chilled, cut into small pieces |
|
1 ½ | ounces |
unsweetened chocolate
chopped |
|
¾ | pound |
chocolate, bittersweet
|
|
3 ½ | cups |
heavy whipping cream
|
|
½ | cup |
powdered sugar
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | large |
eggs
separated |
|
2 | each |
egg yolks
|
* |
355 | ml |
sugar
|
|
79 | ml |
sugar
|
|
6E+1 | ml |
bourbon whiskey
|
|
1E+1 | ml |
bourbon whiskey
|
* |
591 | ml |
chestnut puree
unsweetened |
* |
177 | ml |
pecans
ground |
|
1 | x |
pecans
pieces, for garnish |
* |
1E+1 | ml |
instant coffee
|
|
9E+1 | ml |
butter
chilled, cut into small pieces |
|
43.3 | ml/g |
unsweetened chocolate
chopped |
|
340.2 | g |
chocolate, bittersweet
|
|
828 | ml |
heavy whipping cream
|
|
118 | ml |
powdered sugar
|
Directions
Beat 6 egg yolks well. Stir in 1½ cups sugar and 1½ 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 ⅓ cup sugar. Add instant coffee and 1 tablespoon hot water. Beat chilled butter into mixture, then add ½ teaspoon bourbon and remaining ½ 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 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.