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Chocolate Chestnut Torte
Gourmet October 1990

For the torte:
3/4 pound (about 2 cups) canned or
vacuum-packed whole chestnuts,
rinsed, drained well, and patted dry,
if using canned
1 stick (1/2 cup) unsalted butter, softened
4 tablespoons dark rum
10 ounces fine-quality bittersweet
chocolate, chopped and melted
6 large eggs, separated
1/4 teaspoon salt
1/2 cup sugar

For the glaze and garnish:
6 ounces fine-quality bittersweet
chocolate, chopped fine
1/2 cup heavy cream
1 tablespoon dark rum
8 marrons glacés (candied chestnuts)

For the whipped cream:
1 cup well-chilled heavy cream
1 tablespoon sugar, or to taste
1 tablespoon dark rum
3/4 cup chopped marrons glacés

Make the torte: Line the bottom of a greased 9-inch springform pan with
wax paper, grease the paper, and dust the pan with flour, knocking out the
excess. In a food processor purée the chestnuts with the butter and rum,
scraping down the sides, until the mixture is smooth. Add the chocolate and
blend the mixture until it is combined well. With the motor running, add the
yolks, one at a time, and transfer the mixture to a large bowl.
In a bowl with an electric mixer beat the whites with the salt until they hold
soft peaks, add the sugar, a little at a time, beating, and beat the meringue
until it holds stiff peaks. Whisk about one fourth of the meringue into the
chocolate mixture to lighten it, and fold in the remaining meringue gently
but thoroughly. Pour the batter into the prepared pan, smooth the top, and
bake the torte in the middle of a preheated 350-degree F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top
is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the
side of the pan, and invert the torte onto another rack. Remove the bottom
of the pan, reinvert the torte onto a rack, and let it cool completely. (The
torte will fall as it cools.)
Make the glaze and garnish: Put the chocolate in a small bowl, in a sauce-pan bring the cream to a boil, and pour it over the chocolate. Stir the mixture
until the chocolate is melted and the glaze is smooth and stir in the rum. Dip
each candied chestnut halfway into the glaze to coat it partially, transfer the
chestnuts to a foil-covered tray and let them set.
Invert the torte onto a rack set on wax paper, pour the glaze over it, smooth-ing the glaze with a spatula and letting the excess drip down the side, and let
the torte stand for 2 hours, or until the glaze is set. Transfer the torte care-
fully to a serving plate and garnish it with the coated chestnuts.
Make the whipped cream just before serving the torte: In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the torte with the whipped cream.

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Chestnut Pavé
 

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