Chocolate chestnut bourbon torte w/a kentucky bourbon cre
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Chocolate chestnut bourbon torte w/a kentucky bourbon cre
  Chocolate    Bourbon    Kentucky    Chestnuts    Tortes  
Last updated 6/12/2012 1:15:15 AM. Recipe ID 44543. Report a problem with this recipe.
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      Title: Chocolate chestnut bourbon torte w/a kentucky bourbon cre
 Categories: 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
           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
 




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Recipe ID 44543 (Apr 03, 2005)

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