HUNGARIAN CHOCOLATE CHESTNUT TORTE (GESZTENYE TORTA)
Pronounced geh-sten-ye tor-ta. This is a very rich, elegant, chocolate dessert. Chocolate chestnut layer cake, filled with chocolate nut filling, and topped with whipped cream and chestnut purée. A bit involved, but worth it. Perfect for holidays or other special occasions.
Provided by littleturtle
Categories Dessert
Time 3h5m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
- Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
- Mix the almonds and breadcrumbs together.
- Preheat oven to 325°F.
- Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
- Beat the egg whites with a pinch of salt until stiff, but not dry.
- Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
- Fold in the chestnut purée, then the grated chocolate.
- Carefully fold in the nut and bread crumb mixture.
- Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
- Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
- Remove from oven and let it cool a little in the pan.
- Remove the sides of the pan and allow to cool thoroughly before filling it.
- For filling, melt chocolate in a double boiler over very low heat.
- Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
- Fold in the nuts.
- Refrigerate until ready to use.
- When the layers are completely cooled, take the better of the two for the top layer.
- Spread the bottom layer with the filling, and set the top layer on top.
- In a cold bowl, with a cold beater, whip the cream.
- Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
- Refrigerate until ready to use.
- Mash the chestnut purée with a fork, then work in the powdered sugar.
- Beat in the rum, and taste for flavoring.
- When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.
CHOCOLATE CHESTNUT TORTE
Categories Cake Milk/Cream Rum Food Processor Mixer Chocolate Egg Dessert Bake Kid-Friendly Chestnut Gourmet Small Plates
Number Of Ingredients 18
Steps:
- 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 the 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, 1 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°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 saucepan 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, smoothing 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 carefully 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 the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
- Serve the torte with the whipped cream.
HUNGARIAN CHESTNUT CAKE
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Provided by MARBALET
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
- Separate the eggs.
- In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 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 and smooth the top.
- Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
- To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of 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 1 tablespoon of 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 cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
- Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 45.8 g, Cholesterol 155.7 mg, Fat 34.1 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 20.3 g, Sodium 98.3 mg, Sugar 30.9 g
CHOCOLATE & CHESTNUT TRUFFLE TORTE
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party
Provided by Good Food team
Categories Dessert, Treat
Time 6h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
- Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
- Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
- Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
- To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.
Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE
Categories Cake Milk/Cream Chocolate Nut Dessert Bake Freeze/Chill Christmas Cognac/Armagnac Winter Chill Chestnut Sour Cream Gourmet
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make ganache:
- Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
- Make cake layers while ganache chills:
- Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
- Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
- Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
- Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
- Make mousse and assemble torte:
- Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
- Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
- Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
- Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
- Glaze cake:
- Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
- Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.
NO-FLOUR CHOCOLATE CHESTNUT TORTE
I have been looking for a recipe for a chocolate chestnut torte since my trip to the Alpine Restaurant in Breckenridge, CO. This looks like it might be it - just in a cake form. I got this from rec.food.recipes, and it is originally from betterbaking.com. I cannot wait to try it. Looks fantastic.
Provided by basia1
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Note: Available in larger supermarkets, ethnic stores and European groceries.
- Chestnut puree and chestnut cream are usually imported from France.
- Either product will work well in this recipe.
- Preheat oven to 350 degrees F.
- Line a 9 or 10-inch springform pan with a circle of baking parchment.
- Cake: Prepare melted chocolate.
- Set aside and allow to cool to room temperature.
- Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
- Add vanilla, egg yolks and melted chocolate.
- Blend well.
- In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
- Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
- Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
- Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
- Spoon into prepared pan and bake until done, 35-45 minutes.
- Cake rises somewhat and looks dry and slightly cracked on top when done.
- Middle should be soft but firm.
- Cool in pan for 20 minutes, then remove to a wire.
- rack.
- Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
- Remove from heat and stir briskly, using a wire.
- whisk, until all of the chocolate melts.
- Invert cake on a wire cake rack placed on a cookie sheet.
- Pour glaze over cake, using a metal spatula to spread.
- Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
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- Melt chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Remove from heat. Or, microwave on medium (50%) for about 1 minute and 30 seconds. Stir until completely melted and smooth. Set aside.
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