6 Eggs, separated, plus 2 egg 2 ts Instant coffee
– yolks 6 tb Chilled buter, cut into
1 1/2 c Sugar, plus 1/3 cup -small pieces
4 tb Bourbon, plus 2 teaspoons 1 1/2 oz Bitter chocolate, chopped
2 1/2 c Pureed unsweetend chestnuts 3/4 lb Bittersweet chocolate
3/4 c Ground pecans, plus pecan 3 1/2 c Whipping cream
– peices for garnish 1/2 c Confectioners’ sugar
1. Make the cake: heat ove 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 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 1/2 cup of sugar.
Add instant coffee and 1 T hot water. Beat Chilled butter into
mixture, then add 1/2 teaspoon bourbon and stir in remaining 1/2 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
Yields
20 servings