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Receta Chocolate Chestnut Torte With Chocolate Rum Frosting
by CookEatShare Cookbook

Chocolate Chestnut Torte With Chocolate Rum Frosting
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  Raciónes: 6

Ingredientes

  • 3/4 c. sugar
  • 8 Large eggs, separated
  • 3 1/2 ounce. unsweetened chocolate, grated
  • 1/4 c. flour
  • 1 c. unseasoned unsweetened chestnut puree

Direcciones

  1. Separate the Large eggs while they are still cool from the refrigerator. Then bring all ingredients to room temperature. Grease and flour a 9 inch springform pan. Preheat oven to 325 degrees. In a large bowl, beat egg yolks and sugar till thick and lemon colored. Beat in chocolate, flour and puree. This step may be done in a food processor. Pour yolk mix into a large bowl.
  2. With a whisk or possibly an electric mixer, beat egg whites in a large bowl till soft peaks are formed. Blend a Tbsp. of the egg whites into the yolk mix to lighten it. Using a rubber spatula, gently fold the rest of the egg whites into the yolk mix. Pour into prepared pan and bake for 45 min to 1 hour or possibly till the point of a knife comes out clean when inserted in the center. Cold in pan on a rack. Carefully unmold cake and frost.