Chocolate Chestnut Torte

True repentance has a distinct and constant reference to the Lord, Jesus Christ. If you repent of sin without looking to Christ, away with your repentance! If you are so lamenting your sin as to forget the Savior, you have need to begin all this work over again. Whenever we repent of sin we must have one eye upon sin and another upon the Cross. Or, better still, let us have both eyes upon Christ, seeing our sin punished in Him and by no means let us look at sin except as we look at Jesus. A man may hate sin just as a murderer hates the gallows – but this does not prove repentance. If I hate sin because of the punishment, I have not repented of sin – I merely regret that God is just. But if I can see sin as an offense against Jesus Christ and loathe myself because I have wounded Him, then I have a true brokenness of heart. If I see the Savior and believe that those thorns upon His head were plaited by my sinful words; If I believe that those wounds in His heart were pierced by my heart sins; If I believe that those wounds in His feet were made by my wandering steps and that the wounds in His hands were made by my sinful deeds – then I repent of sin after a right fashion. Only under the Cross can you repent. Repentance elsewhere is remorse which clings to the sin and only dreads the punishment. Let us then seek, under God, to have a hatred of sin caused by a sight of Christ’s love.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		October 199	1	Servings

INGREDIENTS

3/4	lb	Canned or vacuum-packed
		whole chestnuts rinsed
		drainedwell and
		patted dry if using
		canned about 2
		cups
1		Stick unsalted butter
		softened 1/2 cup
4	T	Dark rum
10	oz	Fine-quality bittersweet
		chocolate chopped and
		melted
6		Eggs, separated
1/4	t	Salt
1/2	c	Sugar
6	oz	Fine-quality bittersweet
		chocolate chopped fine
1/2	c	Heavy cream
1	T	Dark rum
8		Marrons glaces, candied
		chestnuts
		available at
		specialty foods
		shops
1	c	Well-chilled heavy cream
1	T	Sugar, or to taste
1	T	Dark rum if desired
3/4	c	Chopped marrons glaces

INSTRUCTIONS

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 puree 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 350F. 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.
Gourmet October 1990  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Forgiveness is not automatic”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4459 Calories From Fat: 2785 Total Fat: 322.4g Cholesterol: 1849.1mg Sodium: 1192.6mg Potassium: 1345.8mg Carbohydrates: 334.7g Fiber: 20.2g Sugar: 113.9g Protein: 63.7g

We all know people who are no longer with us as a result of drinking and driving, both being drunk and also being hit by someone who was drunk. Not only is drinking a motor vehicle while being impaired a violation of the law, it is also one of the most selfish actions we can commit. To strip a family of a parent or child simply because the person wanted to consume too much alcohol and was too cheap or too prideful or too lazy to call for assistance is in my opinion one of the most heinous sins. I believe Matthew 7:12 comes into play here: “In everything, therefore, treat people the same way you want them to treat you, for this is the Law and the Prophets.”

Randy Smith