Recipe - Chestnut Almond Torte

4 Egg yolks
Three fourths cup Sugar
2 One fourth cup Heaping cups (roughly One half lb
unshelled chestnuts; peeled
and put through food mill)
2 tablespoon Dark rum
1 cup Whole; shelled almonds,
blanched; peeled, and put
through food mill
5 Egg whites
Unsalted butter
Flour

CHOCOLATE WHIPPED CREAM
3 ounce Semisweet chocolate
1 cup Heavy cream; whipped

APRICOT GLAZE
3 tablespoon Apricot jam
1 tablespoon Dark rum

CHOCOLATE ICING
4 ounce Semisweet chocolate
6 tablespoon Unsalted butter

From: ehunt@bsc835.bsc.edu (Eric Hunt)

Date: 24 Dec 1994 00:18:32 0500
Preheat oven to 350 deg F.

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
offwhite color. Add chestnuts and run to yolksugar 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, 10x2.5 inch spring mold. Place filled mold in oven.
After 10 minutes, reduce heat to 325 deg F 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.

Chocolate Whipped Cream Filling: Place chocolate and 3 tablespoon water in a small
pan, over low flame. Stir until chocolate melts into water and mixture is
smooth. Start with 3 tablespoon water and add more if necessary for smooth texture.
Cool, but do not refrigerate. Combine with whipped cream.

Apricot Glaze: Heat jam until it thickens slightly. Add rum off heat and
apply immediately to cake.

Chocolate Icing: Soften chocolate in a double boiler over simmering water.
Add butter to chocolate. When butter melts, stir it into chocolate until
mixture is smooth and all lumps have disappeared. If icing is too thick to
pour, add more butter. If it is too loose, add a small amount of chocolate.
It should coat the spoon heavily and drip slowly off.

Appeared in Great Recipes from The New York Times.

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