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Chocolate Chestnut Torte Recipe
|Eggs||5 Large, separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned sweetened chestnut spread||8 3⁄4 Ounce (1 Can, 3/4 Cup)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped bitter sweet chocolate/Coarsely chopped semisweet chocolate||2⁄3 Cup (10.67 tbs)|
|Orange flavor liqueur||6 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Chestnut butter cream||1⁄4 Cup (4 tbs)|
|Chocolate ganache||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3588 Calories from Fat 1458
% Daily Value*
Total Fat 165 g253.8%
Saturated Fat 93 g465.1%
Trans Fat 0 g
Cholesterol 1388.8 mg
Sodium 739.1 mg30.8%
Total Carbohydrates 448 g149.3%
Dietary Fiber 11.1 g44.5%
Sugars 401.1 g
Protein 44 g88.6%
Vitamin A 24.4% Vitamin C
Calcium 36.9% Iron 65.5%
*Based on a 2000 Calorie diet
2. In a deep bowl with a mixer on high speed, whip egg whites and cream of tartar until foamy. Gradually add sugar, beating until the whites hold stiff, moist peaks.
3. In another bowl with the mixer (without washing beaters), beat egg yolks and chestnut spread to blend well. Add the bread crumbs and chocolate; stir to blend.
4. Gently fold yolk mixture into whites until evenly blended. Scrape batter into prepared pan.
5. Bake in a 350° oven until cake top springs back when gently touched, 35 to 40 minutes (in a 325° convection oven, 40 to 45 minutes). Cool in pan on rack at least 45 minutes. Run a thin-bladed knife between cake and pan rim; remove rim. Invert cake onto a rack, remove pan bottom, and peel off paper.
6. With a serrated knife, cut the cake in half horizontally to make 2 layers. Gently brush off any crumbs. Carefully lift off top cake layer and set, cut side down, on a sheet of baking parchment or cooking or waxed paper. Cut a round of cardboard exactly the size of the cake. Set bottom half of cake, cut side up, on cardboard and drizzle it evenly with 1/2 the liqueur.
7. Wash and dry beaters and bowl used for whites. Whip cream in bowl just until it holds soft peaks. Add 1 cup chestnut butter cream and fold in to blend with cream.
8. Scoop chestnut-whipped cream mix-lure onto cake on cardboard; spread level. Set remaining cake layer, cut side down, on cream. Brush off crumbs. Drizzle cake top evenly with remaining liqueur.
9. With a thin spatula, spread remaining chestnut buttercream in a thin, smooth, even layer over top and sides of cake. Chill until firm, at least 1 hour, or cover with a large inverted bowl (to avoid marring cake) and chill up to 1 day.
10. Set cake on a rack in a 10- by 15-inch pan. Pour chocolate ganache in a steady, generous stream onto cake, starting in the center and quickly moving toward the edge, following a circular pattern so the chocolate flows evenly and smoothly over cake and down the sides. Use a small spatula to guide chocolate so it covers cake sides evenly. Let cake stand until ganache stops dripping, about 5 minutes. Lift rack with cake into another flat pan and put in the refrigerator to cool until ganache firms, at least 1 hour, or cover with a large inverted bowl and chill up to 1 day. Scrape remaining ganache into a bowl; see recipe for another use.
11. Lifting with cardboard base, set cake on a flat plate. Garnish with glaceed chestnuts.