Chestnut torte Recipe

[itzzaangel]

Chestnut Torte

Serving Size : 8
2 pounds chestnuts
Milk -- to cover
Butter -- for baking pan
1/2 cup butter -- softened
Flour -- for baking pan
6 eggs -- separated
1 whole egg
1 cup sugar
2 tablespoons sugar
1 tablespoon fine dried bread crumbs
2 tablespoons rum
Chocolate Frosting
1 cup whipping cream -- for topping
Place chestnuts in a large saucepan with water to cover. Bring to a boil and boil
10 minutes. Remove from heat but do not drain. Remove chestnuts, a few at a
time, and peel off hard outer shell and soft inner membrane. When all chestnuts
are peeled, drain water and return chestnuts to saucepan. Add milk just to cover
and simmer, uncovered, until chestnuts are very tender and milk is absorbed (15
to 30 minutes). Press chestnuts through a sieve and set aside. Preheat oven to
350 degrees. Butter and flour an 8 or 9-inch-round pan. In a large bowl beat egg
whites until soft peaks form. Gradually add 1/3 cup of the sugar, beating
constantly until stiff peaks form. In another large bowl cream together egg yolks
and 2/3 cup of the sugar until fluffy and lemon colored. Gently fold in egg-white
mixture alternately with bread crumbs and half of the reserved chestnuts. Pour
batter into prepared pan. Bake until a cake tester inserted in center comes out
clean (30 to 35 minutes). Transfer pan to a wire rack to cool completely. Turn
cake out of pan and split cooled cake in half crosswise to form 2 layers. Crack
the whole egg into a mixing bowl and add the 1/2 cup butter, the 2 tablespoons
sugar, and rum. Cream until thick and smooth. Beat in the remaining chestnuts
until well blended. Prepare Chocolate Frosting as directed and keep warm.
Spread chestnut mixture over 1 layer of cake and top with second layer. Pour
warm frosting over top. Whip cream until stiff peaks form, then pack into a pastry
bag fitted with a star tip. Pipe whipped cream decoratively on sides of torte.
NOTES : Yield: 8 servings (serving size: one 9 inch torte ).
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