Chestnut Almond Torte
Submitted by Lauren's Grammy
A flourless European-style torte made with chestnuts, almonds, and dark rum, filled with chocolate whipped cream, then glazed with apricot preserves and chocolate icing.
YIELD
1 tortePREP
30 minCOOK
1 hrsREADY
3 hrsThis is the torte you bring out when you really want to impress. Flour doesn’t even make the ingredient list.
Egg yolks beaten with sugar until pale and airy get folded with chopped chestnuts, dark rum, and almonds, then lifted by stiff egg whites into a springform pan.
Once baked and cooled, the torte splits into two layers sandwiching a cloud of chocolate whipped cream.
An apricot glaze seals the top before a final coat of chocolate icing drapes over the whole thing in a glossy, crackable shell.
It’s the kind of multi-component project that rewards patience with something genuinely extraordinary.
Chef Tips
- Beat the yolks and sugar for a full 5 minutes; the pale, ribbon-like texture is essential for a light crumb
- Fold the egg whites in gently in two additions to keep maximum volume
- Apply the apricot glaze while warm for an even, smooth base layer under the chocolate icing
- Refrigerate after icing to let everything set, but bring to room temperature 30 minutes before serving for the best flavor
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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, 10×2½ inch spring mold.
Place filled mold in oven.
After 10 minutes, reduce heat to 325℉ (160℃) 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.
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