Chocolate chestnut bourbon torte w/a kentucky

20 Servings

Ingredients

Quantity Ingredient
6 Eggs, separated -- plus 2
Egg yolks
1½ cup Sugar -- plus 1/3 cup
4 tablespoons Bourbon -- plus 2 teaspoons
2½ cup Pureed unsweetend chestnuts
¾ cup Ground pecans -- plus pecan
Peices for garnish
2 teaspoons Instant coffee
6 tablespoons Chilled buter -- cut into
Pieces
1½ ounce Bitter chocolate -- chopped
¾ pounds Bittersweet chocolate
3½ cup Whipping cream
½ cup Confectioners' sugar

Directions

1. Make the cake: heat ove to 350. degrees. Grease and flour 2 nine-inch cake pans. Beat 6 egg yolks well. Stir in 1½ cups sugar and 1 ½ 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 inot batter. Divide 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 ½ cup of sugar. Add instant coffee and 1 T hot water. Beat Chilled butter into mixture, then add ½ teaspoon bourbon and stir in remaining ½ cup chestnut puree. Stir in chopped bitter chocoalte. Cover bowl withplastic wrap and refirgerate.

3. Melt bittersweet chocoalte with heavy cream over low heat. Stir in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap and refirgerate.

4. To assembel cake, sperad the chilled chestnut filling atop one cake layer and cover with the other. Cover the torte with the chocolate icing and sprinklw with chopped pecan peices. 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 confectioners' sugar and then fold in 2 tablespoons of bourbon.

From Chicago Tribune Magazine (cooking section)11-14-93. Featured was ~ Cathy Cary, who with her husband, Will, runs a catering business (La Peche) and a 94 seat restaurant (Lilly's) in Louisville, KY. This issue's feature centered around buffet items for holiday parties.

~- posted by Bud Cloyd

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