Choclate chestnut bourbon torte w/ a kentucky bourbon cre
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Choclate chestnut bourbon torte w/ a kentucky bourbon cre
  Bourbon    Kentucky    Chocolate    Chestnuts    Tortes  
Last updated 6/12/2012 1:15:02 AM. Recipe ID 44234. Report a problem with this recipe.
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      Title: Choclate chestnut bourbon torte w/ a kentucky bourbon cre
 Categories: Desserts, Chocolate
      Yield: 20 Servings
 
      6    Eggs, separated, plus 2 egg
           - yolks
  1 1/2 c  Sugar, plus 1/3 cup
      4 tb Bourbon, plus 2 teaspoons
  2 1/2 c  Pureed unsweetend chestnuts
    3/4 c  Ground pecans, plus pecan
           - peices for garnish
      2 ts Instant coffee
      6 tb Chilled buter, cut into
           -small pieces
  1 1/2 oz Bitter chocolate, chopped
    3/4 lb Bittersweet chocolate
  3 1/2 c  Whipping cream
    1/2 c  Confectioners' sugar
 
  1.  Make the cake:  heat ove to 350.degrees.  Grease and flour 2
  nine-inch cake pans.  Beat 6 egg yolks well.  Stir in 1 1/2 cups
  sugar and 1 1/2 teaspoons bourbon, then blend in 2 cups chestnut
  puree.  Stir in ground pecans.  Whip egg whites with a pinch of salt
  until stiff.  Fold whites inot batter.  Divide mixture between the
  two cake pans and bake for 25 minutes.  Cool on a cake rack, then
  remove from the pans.
  
  2.  Make the filling:  Beat the 2 egg yolks with 1/2 cup of sugar.
  Add instant coffee and 1 T hot water.  Beat Chilled butter into
  mixture, then add 1/2 teaspoon bourbon and stir in remaining 1/2 cup
  chestnut puree. Stir in chopped bitter chocoalte.  Cover bowl
  withplastic wrap and refirgerate.
  
  3.  Melt bittersweet chocoalte with heavy cream over low heat.  Stir
  in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap
  and refirgerate.
  
  4.  To assembel cake, sperad the chilled chestnut filling atop one
  cake layer and cover with the other.  Cover the torte with the
  chocolate icing and sprinklw with chopped pecan peices.  Chill before
  serving.  MEanwhile, prepare a bourbon chantilly to pass at the
  table.  Whip the 2 cups of cream to soft peaks, gradually beat in the
  confectioners' sugar and then fold in
        2    tablespoons of bourbon.
  
  From Chicago Tribune Magazine (cooking section)11-14-93. Featured was
  ~ Cathy Cary, who with her husband, Will, runs a catering business
  (La Peche) and a 94 seat restaurant (Lilly's) in Louisville, KY. This
  issue's feature centered around buffet items for holiday parties.
  
  ~- posted by Bud Cloyd
  
  File




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Recipe ID 44234 (Apr 03, 2005)

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