Mock Chestnut Torte Recipes

MOCK CHESTNUT TORTE (PASSOVER CAKE)

Steps:

• Preheat the oven to 350°F Line a 9-inch springform pan with baking parchment.
• Torte: In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
• In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
• Chocolate Ganache Glaze: In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.).
• Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake - it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
• Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.

MOCK CHESTNUT TORTE

Steps:

• Preheat the oven to 350°F. Line a 9-inch springform pan with baking parchment.
• Torte:
• In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar. Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate.
• In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy. Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks. Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter. Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture. Spoon the batter into the prepared pan and bake for about 40 minutes. The cake rises and looks dry, and slightly cracked on top when done. The middle should be soft but firm. Cool in the pan for 20 minutes, then remove to a wire rack. At this point, the cake can be frozen for up to a month. Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze.
• Chocolate Ganache Glaze:
• In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once. Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping. Refrigerate for an hour or so. (You can also make this ahead and refrigerate it for up to a week or two. Simply warm it to the right temperature for glazing the cake.)
• Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up. Do not be dismayed if this is not a high cake - it is a torte and is meant to be a little less than statuesque. Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides.
• Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar). The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center.

HUNGARIAN CHESTNUT CAKE

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.

MOCHA NUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.

HUNGARIAN CHOCOLATE CHESTNUT TORTE (GESZTENYE TORTA)

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 TRUFFLE TORTE

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.