Ingredients
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10
-
1
-
4
-
6
-
6
-
1
-
1/4
-
1
-
-
6
-
1/2
-
-
-
-
Directions
No-Flour Chocolate Chestnut Torte, 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 , 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!
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Steps
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1
Done
|
Note: Available in Larger Supermarkets, Ethnic Stores and European Groceries. |
|
2
Done
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Chestnut Puree and Chestnut Cream Are Usually Imported from France. |
|
3
Done
|
Either Product Will Work Well in This Recipe. |
|
4
Done
|
Preheat Oven to 350 Degrees F. |
|
5
Done
|
Line a 9 or 10-Inch Springform Pan With a Circle of Baking Parchment. |
|
6
Done
|
Cake: Prepare Melted Chocolate. |
|
7
Done
|
Set Aside and Allow to Cool to Room Temperature. |
|
8
Done
|
Using a Whisk or in an Electric Mixer, Blend Chestnut Cream or Puree With Butter or Margarine. |
|
9
Done
|
Add Vanilla, Egg Yolks and Melted Chocolate. |
|
10
Done
|
Blend Well. |
|
11
Done
|
in Another Clean Bowl, With Clean Dry Beaters, Whip the Egg Whites With the Salt, Just to Break Up and Foam Slightly. |
|
12
Done
|
Gradually, While Increasing Mixer Speed, Dust in Sugar to Form Stiff Glossy (but not Dry) Peaks. |
|
13
Done
|
Fold 1/3 of Egg Whites Into Chestnut Mixture and Work in Well to Loosen. |
|
14
Done
|
Gently Fold in Remaining 2/3 of Egg Whites in 2 Installments, Blending Well but Taking Care not to Deflate the Mixture. |
|
15
Done
|
Spoon Into Prepared Pan and Bake Until Done, 35-45 Minutes. |
