FOR THE TORTE
3/4 lb Canned or vacuum-packed
-whole chestnuts; rinsed,
; drainedwell, and
; patted dry if using
; canned (about 2
; cups)
1 Stick unsalted butter;
-softened (1/2 cup)
4 tb Dark rum
10 oz Fine-quality bittersweet
-chocolate; chopped and
-melted
6 lg Eggs; separated
1/4 ts Salt
1/2 c Sugar
———————-FOR THE GLAZE AND GARNISH———————-
6 oz Fine-quality bittersweet
-chocolate; chopped fine
1/2 c Heavy cream
1 tb Dark rum
8 Marrons glaces; (candied
-chestnuts,
; available at
; specialty foods
; shops)
FOR THE WHIPPED CREAM
1 c Well-chilled heavy cream
1 tb Sugar; or to taste
1 tb Dark rum if desired
3/4 c Chopped marrons glaces
Make the torte:
Line the bottom of a greased 9-inch springform pan with wax paper,
grease the paper, and dust the pan with flour, knocking out the
excess. In a food processor puree the chestnuts with the butter and
the rum, scraping down the sides, until the mixture is smooth. Add
the chocolate and blend the mixture until it is combined well. With
the motor running, add the yolks, 1 at a time, and transfer the
mixture to a large bowl. In a bowl with an electric mixer beat the
whites with the salt until they hold soft peaks, add the sugar, a
little at a time, beating, and beat the meringue until it holds stiff
peaks. Whisk about one fourth of the meringue into the chocolate
mixture to lighten it and fold in the remaining meringue gently but
thoroughly. Pour the batter into the prepared pan, smooth the top,
and bake the torte in the middle of a preheated 350F. oven for 45 to
55 minutes, or until a tester comes out with crumbs adhering to it
and the top is cracked. Let the torte cool in the pan on a rack for 5
minutes, remove the side of the pan, and invert the torte onto
another rack. Remove the bottom of the pan, reinvert the torte onto a
rack, and let it cool completely. (The torte will fall as it cools.)
Make the glaze and garnish:
Put the chocolate in a small bowl, in a saucepan bring the cream to a
boil, and pour it over the chocolate. Stir the mixture until the
chocolate is melted and the glaze is smooth and stir in the rum. Dip
each candied chestnut halfway into the glaze to coat it partially,
transfer the chestnuts to a foil-covered tray, and let them set.
Invert the torte onto a rack set on wax paper, pour the glaze over it,
smoothing the glaze with a spatula and letting the excess drip down
the side, and let the torte stand for 2 hours, or until the glaze is
set. Transfer the torte carefully to a serving plate and garnish it
with the coated chestnuts.
Make the whipped cream just before serving the torte:
In a chilled bowl with chilled beaters beat the cream until it holds
soft peaks, beat in the sugar and the rum, and beat the mixture until
it holds stiff peaks. Fold in the chopped candied chestnuts.
Serve the torte with the whipped cream.
Yields
1 servings