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
We are able to read the history of meal recipes way back into antiquity, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a series of tablets in the Sumerian language describing 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 blissful. Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times used many different spices and herbs, including a few that are still present in modern kitchens like basil, mint and parsley. Closer to modern times, there were two books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is served today, but rather accounts of the types of food served to the upper classes of those days. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like basil and rosemary. The introduction of these new culinary ideas prompted a torrent in manuscripts on food, some of which still exist in private cookery archives. During the succeeding few centuries, the upper-class families of the West strove to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications were starting to become popular due to better eduction, people having increased free time and having more money to spend. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Chestnut Bourbon Torte W_A Kentucky Bourbon Cre recipe.
