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