Recipe by basia1
I have been looking for a recipe for a chocolate chestnut torte since my trip to the Alpine Restaurant in Breckenridge, CO. This looks like it might be it - just in a cake form. I got this from rec.food.recipes, and it is originally from betterbaking.com. I cannot wait to try it. Looks fantastic.
Top Review by Silke #2
This was a (relatively) simple recipe to follow, and a great way to use the cans of Chestnut puree I've found myself with. A very smooth, rich texture. I would add just a pinch more sugar, but otherwise leave it as is. I made a ganache and layered the cake to make it all the more sinful! Thank you for the recipe!
- 10 ounces semisweet chocolate, melted and cooled
- 1 (15 ounce) can chestnut puree or 1 (15 ounce) can chestnut cream (see note)
- 4 ounces unsalted butter or 4 ounces unsalted margarine
- 6 egg yolks
- 6 egg whites
- 1 pinch salt
- 1⁄4 cup sugar
- 1 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate, coarsely chopped (optional)
- 1⁄2 cup whipping cream or 1⁄2 cup brewed coffee (optional)
Directions See How It's Made
- Note: Available in larger supermarkets, ethnic stores and European groceries.
- Chestnut puree and chestnut cream are usually imported from France.
- Either product will work well in this recipe.
- Preheat oven to 350 degrees F.
- Line a 9 or 10-inch springform pan with a circle of baking parchment.
- Cake: Prepare melted chocolate.
- Set aside and allow to cool to room temperature.
- Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
- Add vanilla, egg yolks and melted chocolate.
- Blend well.
- In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
- Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
- Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
- Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
- Spoon into prepared pan and bake until done, 35-45 minutes.
- Cake rises somewhat and looks dry and slightly cracked on top when done.
- Middle should be soft but firm.
- Cool in pan for 20 minutes, then remove to a wire.
- Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
- Remove from heat and stir briskly, using a wire.
- whisk, until all of the chocolate melts.
- Invert cake on a wire cake rack placed on a cookie sheet.
- Pour glaze over cake, using a metal spatula to spread.
- Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.