Recipe#3876

Title: Choc Chestnut Torte

From: Mimi Hiller mimi@nospam.cyber-kitchen.com 
 Newsgroups: rec.food.baking 
 Subject: Chocolate Chestnut Torte 
 Date: Sun, 06 Sep 1998 11:59:32 -0700 
 Message-ID: <35F2CD83.C3B7FA46@nospam.cyber-kitchen.com> 

Makes 14 to 16 servings
 15-ounce can chestnut puree or chestnut cream 
 4 ounces unsalted butter 
 1 teaspoon vanilla extract
 6 eggs, separated
 10 ounces good quality semi-sweet chocolate, melted and cooled 
 pinch salt
 1/4 cup granulated sugar
 6 ounces semi-sweet chocolate, coarsely chopped
 1/2 cup whipping cream or brewed coffee
 heavy cream, whipped (optional)
 10 oz box frozen raspberries pureed with 1-2 tablespoons sugar (optional)
 Semi-sweet chocolate shavings (optional)
 confectioner's sugar (optional)
 Preheat the oven to 350F.  Line a 9- or 10-inch springform pan with
 a circle of baking parchment.
 In a large bowl, using a whisk, or an electric mixer, combine the
 chestnut puree or cream with the butter or margarine until well
 blended.  Mix in the vanilla, the egg yolks, and the melted chocolate
 and blend well.
 In another clean bowl, with clean, dry beaters, gently whip the
 egg whites with the salt, just to break up and foam the whites
 slightly.  Then gradually increasing the mixer speed, dust int he
 sugar to form stiff, glossy (but not dry) peaks.
 Fold one third of the egg whites into the chestnut mixture and work
 it in well to lighten.  Then, gently fold in the remaining egg
 whites in two installments, blending well but taking care not to
 deflate the mixture.
 Spoon the batter into the prepared pan and bake for 35 to 45 minutes.
 The cake will rise somewhat and look dry and slightly cracked on
 top when done.  The middle should be soft but firm.  Cool in the
 pan for 20 minutes, then remove to a wire rack.  Freezes well.
 Ganache Glaze:
 Bring the whipping cream (or coffee) to a boil and add the chopped
 chocolate all at once.  Remove from the heat and stir briskly,
 using a wire whisk, until all the chocolate melts and you have a
 thick glaze or sauce-like topping.
 Invert the cake (so that the smooth, flat bottom faces up) and put
 it on a wire cake rack set over a cookie sheet.  Pour the glaze
 over the cake, using a metal spatula to even the glaze out and
 spread it along the sides.  Serve with a dollop of whipped cream
 on the side or a pureed raspberry sauce.  Or, garnish with chocolate
 shavings dusted with sifted confectioner's sugar.
 Note: Chestnut puree, available in most supermarkets, ethnic stores
 and European grocers, is usually imported from France.  Lightly
 sweetened chestnut cream or pureed chestnuts with a touch of salt
 (check the can label---it will indicate what is inside), will also
 work well.