Choclate Chestnut Bourbon Torte with a Kentucky Bourbon Cream
Submitted by lovelylady
A showstopping flourless torte layered with chestnut-bourbon filling, coated in bittersweet chocolate icing, and served with bourbon whipped cream. Rich, nutty, and deeply indulgent.
YIELD
20 servingsPREP
30 minCOOK
30 minREADY
2 hrsThis torte means business. Two flourless cake layers built on chestnut puree and ground pecans, filled with a bourbon-spiked chestnut buttercream studded with chopped bitter chocolate, and draped in a glossy bittersweet chocolate icing.
Then there’s the bourbon Chantilly cream passed at the table. Because apparently this torte needed even more decadence.
It’s a project, sure. Three components plus assembly. But every element can be made ahead, chilled, and put together when you’re ready. The kind of dessert that makes the whole table go quiet after the first bite.
Pro Tips
- Fold the whipped egg whites gently into the batter to preserve the air; this flourless cake depends entirely on the whites for lift
- Chill the filling until firm before spreading on the cake layer; too soft and it squishes out the sides
- The chocolate icing sets up quickly, so work fast when spreading it over the torte
- Let the assembled torte chill for at least an hour before slicing for the cleanest cuts
- A warm, dry knife gives you those bakery-perfect slices
Ingredients
Directions
Make the cake: heat oven to 350℉ (180℃).degrees. Grease and flour 2 nine-inch cake pans. Beat 6 egg yolks well. Stir in 1½ cups sugar and 1½ 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 into batter. Divide mixture between the two cake pans and bake for 25 minutes. Cool on a cake rack, then remove from the pans.
Make the filling: Beat the 2 egg yolks with ½ cup of sugar. Add instant coffee and 1 tablespoon hot water. Beat Chilled butter into mixture, then add ½ teaspoon bourbon and stir in remaining ½ cup chestnut puree. Stir in chopped bitter chocoalte. Cover bowl withplastic wrap and refirgerate.
Melt bittersweet chocoalte with heavy cream over low heat. Stir in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap and refirgerate.
To assemble 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.
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