Ingredients
6 eggs, separated, plus 2 egg
1 yolks
1 1/2 cup sugar, plus 1/3 cup
4 tbsp bourbon, plus 2 teaspoons
2 1/2 cup pureed unsweetend chestnuts
3/4 cup ground pecans, plus pecan
1 peices for garnish
2 tsp instant coffee
6 tbsp chilled buter, cut into
1 pieces
1 1/2 oz bitter chocolate, chopped
3/4 lb bittersweet chocolate
3 1/2 cup whipping cream
1/2 cup confectioners' sugar
Directions
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 into 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 Pech e) and a 94 seat restaurant (Lilly's) in Louisville, KY.
This issue's featur e centered around buffet items for holiday
parties.
~- posted by Bud Cloyd
Servings: 20 servings
Chocolate Chestnut Bourbon Torte W/A Kentucky Bourbon Cre Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
The History of Recipes
Recipes as an idea can be traced far back into history, at least as far as ancient Egypt, and maybe further still. Having said that, these, ancient recipes were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. During the time of the Romans a roman called Apicius wrote a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the ancient cooks used many different spices, including some familiar names for example thyme, fennel and parsley. Moving our culinary historical trip onwards, we find a couple of interesting books which date from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of the period. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including parsley and basil. These new foods and spices led to an explosion in manuscripts on food, some of which are kept safe in private cookery archives. During the next few centuries, the powerful families of Wesstern Europe tried to offer the most exotic meals, and because of this cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording recipes of the day. By the advent of the 20th century, recipe publications were starting to become popular mostly as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Chocolate Chestnut Bourbon Torte W_A Kentucky Bourbon Cre recipe.
