Hanewich’s Bourbon Chocolate Chestnut Torte
Cake:
- 6 eggs, separated
- 1 1/2 cup sugar
- 1 1/2 teaspoon bourbon
- 2 cups unsweetened chestnut purée
- 3/4 cup ground pecans
Filling:
- 2 yolks
- 1/2 cup sugar
- 6 tablespoons butter, cold
- 1 teaspoon bourbon
- 1/2 cup chestnut purée
- 1 1/2 ounce chocolate, chopped
Chocolate glaze:
- 12 ounces chocolate
- 3 1/2 cups heavy cream
- 2 teaspoons bourbon
Cake: Preheat oven to 350 degrees F. Grease and flour 2 cake pans, 9”
each. Beat 6 yolks with sugar and bourbon. Add chestnut purée and
pecans. Whip egg whites until stiff and fold into batter. Divide
between 2 cake pans and bake 25 minutes. Cool and remove from pans.
Filling: Beat yolks with sugar. Add chilled butter, a little
at a time. Beat in chestnut purée and bourbon. Stir in chopped
chocolate. Cover with wrap and chill.
Glaze: Melt chocolate with cream over a double boiler. Stir in
bourbon.
Assemble Cake: Spread chestnut filling over one layer. Top with
second layer. Spread chocolate glaze over top and sides of cake. May
be garnished with chopped pecans around the sides of the cake.
Chef Cheryl Hanewich
ChopHouse
322 South Main Street
Ann Arbor, MI 48104–2108
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