Ingredientes para Hungarian Chocolate Chestnut Torte Gesztenye Torta
- 3 cups sweetened chestnut puree, divided
- 12 ounces bittersweet chocolate, grated (8 ounces for cake, 4 ounces for filling)
- 1 cup blanched almonds, finely chopped (1/2 cup for cake, 1/2 cup for filling)
- ½ cup fine dry breadcrumbs
- ½ cup (1 stick) unsalted butter, softened
- Flour, for dusting pans
- 6 large eggs, separated
- Pinch of salt
- 1½ cups granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar, plus more to taste
- 1 tablespoon dark rum, optional
- optional: green food coloring
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Cómo preparar Hungarian Chocolate Chestnut Torte Gesztenye Torta
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch springform pans.
- Force 2 cups chestnut puree through a potato ricer for a fluffy texture. Set aside.
- Finely grate 8 ounces of bittersweet chocolate using a food processor or grater.
- Combine 1/2 cup finely chopped almonds and 1/2 cup breadcrumbs.
- In a clean, dry bowl, beat 6 large egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, using an electric mixer, beat 6 large egg yolks with 1 1/2 cups granulated sugar until light and fluffy.
- Gently fold in the chestnut puree, then the grated chocolate.
- Carefully fold in the almond-breadcrumb mixture.
- Stir 1 tablespoon of the egg whites into the batter, then gently fold in the remaining egg whites in 4 additions.
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool slightly in the pans before removing them to cool completely on a wire rack.
- For the filling: Melt 4 ounces of bittersweet chocolate in a double boiler over very low heat.
- In a separate bowl, cream 1/2 cup (1 stick) softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.
- Add the melted chocolate and beat until smooth and creamy.
- Fold in 1/2 cup chopped nuts.
- Refrigerate the filling until ready to use.
- Once the cake layers are completely cool, select the better layer for the top.
- Spread the bottom layer with the filling and top with the second layer.
- For the whipped cream: In a chilled bowl, using a chilled mixer, beat 2 cups heavy whipping cream until soft peaks form.
- Gradually add extra powdered sugar, continuing to beat until stiff peaks form.
- Refrigerate the whipped cream until ready to use.
- For the chestnut topping: Mash the remaining chestnut puree with a fork. Gradually add powdered sugar, mixing until smooth.
- Stir in 1 tablespoon of rum (optional). Taste and adjust sweetness as needed.
- Once ready to serve, frost the cake with the whipped cream. Force the chestnut topping through a potato ricer directly onto the whipped cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
55g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Eggs Dairy Fruit American Hungarian Oven European Refrigerator Dinner Party Holiday Event Romantic Cakes Chocolate Nuts Eggs Christmas Cake Fillings And Frostings Taste Mood Equipment Small Appliance Mixer Number Of Servings 4 Hours Or Less
