6 Eggs; separated
2 Egg yolks
1 1/2 c Sugar
1/3 c Sugar
4 tb Bourbon
2 ts Bourbon
2 1/2 c Pureed unsweetened
– chestnuts 3/4 c Ground pecans
Pecan pieces for garnish 2 ts Instant coffee
6 tb Chilled butter; cut into
– small pieces 1 1/2 oz Bitter chocolate; chopped
3/4 lb Bittersweet chocolate
3 1/2 c Whipping cream
1/2 c Confectioners’ sugar
1. Make the cake: Heat oven 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 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 1/3 cup sugar. Add instant
coffee and 1 tablespoon hot water. Beat chilled butter into mixture, then add 1/2 teaspoon bourbon and remaining 1/2 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 one cake
layer and cover with the other. 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. From Louisville chef and caterer Kathy Cary. Chicago Tribune 11/14/93. —–