 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This rich chestnut torte is a holiday tradition in a chestnut-grower's household. We lightened it slightly by decreasing the butter and using fat-free whipped topping in place of whipped cream. Ingredients:
1 1/2 cups whole cooked shelled chestnuts (about 2 pounds in shell) |
1 tablespoon butter or stick margarine, softened |
1/3 cup sugar |
1 tablespoon hot water |
1 1/2 teaspoons instant coffee granules |
2 large egg yolks |
1 1/2 ounces semisweet chocolate, melted |
1/4 cup butter, softened |
1/2 teaspoon vanilla extract |
remaining ingredients |
6 large egg yolks |
1 1/2 cups sugar |
1 1/2 teaspoons vanilla extract |
6 large egg whites |
cooking spray |
1 (8-ounce) carton frozen fat-free whipped topping, thawed |
Directions:
1. To prepare chestnut purée, process chestnuts in a food processor until finely ground. Add 1 tablespoon butter; process until blended to measure 2 1/2 cups. (Add a few more chestnuts and puree, if necessary.) Cover and chill.
2. To prepare filling, combine 1/3 cup sugar, water, coffee granules, and 2 egg yolks in a food processor; process until smooth. Add chocolate; process until blended. Add 1/4 cup butter and 1/2 teaspoon vanilla; process until blended. Add 1/2 cup chestnut puree; process until smooth. Cover and chill 8 hours.
3. Preheat oven to 325°.
4. Beat 6 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1 1/2 cups sugar, beating until thick and pale (about 5 minutes); beat in 1 1/2 teaspoons vanilla until blended. Gently fold in 2 cups chestnut purée. Beat egg whites at high speed of a mixer until stiff peaks form using clean, dry beaters (do not overbeat). Gently stir one-fourth of egg whites into chestnut mixture; gently fold in remaining egg whites. Pour batter into 2 (8-inch) round pans coated with cooking spray. Bake at 325° for 50 minutes. Cool completely on wire racks. Loosen cake layers by using a knife or narrow spatula. Place one cake layer on a plate; spread with filling, and top with other cake layer.
5. Spread whipped topping evenly over top and sides of torte. Chill 2 hours before serving.
|
|