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Choclate Chestnut Bourbon Torte W/ A Kentucky Bourbon Cream

Choclate Chestnut Bourbon Torte W/ A Kentucky Bourbon Cream is built on Eggs Separated Plus Egg Yolks, Sugar Plus, Bourbon Plus, Pureed Unsweetend Chestnuts, and Ground Pecans Plus Pecan Peices. Serves 20. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6
• 1 1/2 cup
• 4 tbsp
• 2 1/2 cup
• 3/4 cup
• 2 tsp
• 6 tbsp
• 1 1/2 oz
• 3/4 lb
• 3 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Make the filling: Beat the 2 egg yolks with 1/2 cup of sugar.

2. 2

   Add instant coffee and 1 T hot water.

3. 3

   Beat Chilled butter into mixture, then add 1/2 teaspoon bourbon and stir in remaining 1/2 cup chestnut puree.

4. 4

   Stir in chopped bitter chocoalte.

5. 5

   Cover bowl withplastic wrap and refirgerate.

6. 6

   Melt bittersweet chocoalte with heavy cream over low heat. Stir in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap and refirgerate.

7. 7

   To assembel cake, sperad the chilled chestnut filling atop one cake layer and cover with the other.

8. 8

   Cover the torte with the chocolate icing and sprinklw with chopped pecan peices.

9. 9

   Chill before serving.

10. 10

    MEanwhile, prepare a bourbon chantilly to pass at the table.

11. 11

    Whip the 2 cups of cream to soft peaks, gradually beat in the confectioners' sugar and then fold in 2 tablespoons of bourbon.

12. 12

    From Chicago Tribune Magazine (cooking section)11-14-93. Featured was