Chestnut almond torte
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Chestnut almond torte
  American    Chestnuts    Almonds    Tortes  
Last updated 6/12/2012 12:48:17 AM. Recipe ID 9293. Report a problem with this recipe.
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      Title: Chestnut almond torte
 Categories: Desserts, American
      Yield: 10 Servings
 
      4    Egg yolks
    3/4 c  Sugar
  2 1/4 c  Heaping cups (roughly 1/2lb
           -unshelled chestnuts, peeled
           -and put through food mill)
      2 tb Dark rum
      1 c  Whole, shelled almonds,
           -blanched, peeled, and
           -put through food mill
      5    Egg whites
           Unsalted butter
           Flour

MMMMM------------------CHOCOLATE WHIPPED CREAM-----------------------
      3 oz Semisweet chocolate
      1 c  Heavy cream, whipped

MMMMM-----------------------APRICOT GLAZE----------------------------
      3 tb Apricot jam
      1 tb Dark rum

MMMMM----------------------CHOCOLATE ICING---------------------------
      4 oz Semisweet chocolate
      6 tb Unsalted butter
 
  Preheat oven to 350 deg F. Beat yolks and sugar until very light and
  fluffy. This will take several minutes even with an electric beater.
  The end product should have an off-white color. Add chestnuts and run
  to yolk-sugar mixture. Blend together and add half the almonds. Beat
  egg whites to stiff peaks and fold into mixture. Next, fold in rest
  of almonds and pour mixture into a buttered, floured, 10x2.5 inch
  spring mold. Place filled mold in oven. After 10 minutes, reduce heat
  to 325 deg F and bake for 35 to 50 minutes more, until cake has
  pulled away slightly from sides of mold. Remove from oven, let cool,
  unmold, and cut into two layers of equal thickness, leaving spring
  mold bottom attached to bottom of 1 layer. Apply chocolate whipped
  cream to top of bottom layer and arrange the other layer on top of
  that. Several hours before serving, glaze top of top layer with hot
  apricot glaze. When glaze has set, prepare icing. Balance cake in one
  hand, with hand under spring mold bottom, and dribble icing over top
  of cake. Tilt cake back and forth to coat evenly. Put cake on a rack
  and finish icing sides with a table knife or spatula. Refrigerate
  until icing sets. CHOCOLATE WHIPPED CREAM FILLING:
    Place chocolate and 3 tb water in a small pan, over low flame. Stir
  until
    chocolate melts into water and mixture is smooth. Start with 3 tb
  water
    and add more if necessary for smooth texture.
    Cool, but do not refrigerate. Combine with whipped cream. APRICOT
  GLAZE:
    Heat jam until it thickens slightly.
    Add rum off heat and apply immediately to cake. CHOCOLATE ICING:
    Soften chocolate in a double boiler over simmering water.
    Add butter to chocolate. When butter melts, stir it into chocolate
  until
    mixture is smooth and all lumps have disappeared. If icing is too
  thick
    to pour, add more butter. If it is too loose, add a small amount of
    chocolate. It should coat the spoon heavily and drip slowly off.
 




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Recipe ID 9293 (Apr 03, 2005)

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