No-Flour Chocolate Chestnut Torte

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 14

ingredients

• 10 ounces semisweet chocolate, melted and cooled
• 1 (15 ounce) can chestnut puree or (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

• Glaze

• 6 ounces semisweet chocolate, coarsely chopped (optional)
• 1⁄2 cup whipping cream or 1/2 cup brewed coffee (optional)

directions

1. Note: Available in larger supermarkets, ethnic stores and European groceries.
2. Chestnut puree and chestnut cream are usually imported from France.
3. Either product will work well in this recipe.
4. Preheat oven to 350 degrees F.
5. Line a 9 or 10-inch springform pan with a circle of baking parchment.
6. Cake: Prepare melted chocolate.
7. Set aside and allow to cool to room temperature.
8. Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
9. Add vanilla, egg yolks and melted chocolate.
10. Blend well.
11. In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
12. Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
13. Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
14. Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
15. Spoon into prepared pan and bake until done, 35-45 minutes.
16. Cake rises somewhat and looks dry and slightly cracked on top when done.
17. Middle should be soft but firm.
18. Cool in pan for 20 minutes, then remove to a wire.
19. rack.
20. Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
21. Remove from heat and stir briskly, using a wire.
22. whisk, until all of the chocolate melts.
23. Invert cake on a wire cake rack placed on a cookie sheet.
24. Pour glaze over cake, using a metal spatula to spread.
25. Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.

Reviews

[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!