CHOCOLATE CHESTNUT BOURBON TORTE W/A KENTUCKY

      Title: CHOCOLATE CHESTNUT BOURBON TORTE W/A KENTUCKY
  Categories: Chocolate, Tortes
       Yield: 20 Servings
  
       6    Eggs, separated -- plus 2
            Egg yolks
   1 1/2 c  Sugar -- plus 1/3 cup
       4 tb Bourbon -- plus 2 teaspoons
   2 1/2 c  Pureed unsweetend chestnuts
     3/4 c  Ground pecans -- plus pecan
            Peices for garnish
       2 ts Instant coffee
       6 tb Chilled buter -- cut into
            Pieces
   1 1/2 oz Bitter chocolate -- chopped
     3/4 lb Bittersweet chocolate
   3 1/2 c  Whipping cream
     1/2 c  Confectioners' sugar
  
   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 inot 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 Peche) and a 94 seat restaurant (Lilly's) in Louisville, KY. This
   issue's feature centered around buffet items for holiday parties.
   
   ~- posted by Bud Cloyd
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