| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Philadelphia |
Dessert |
10 |
Servings |
INGREDIENTS
| 7 |
oz |
Unsweetened chestnut |
| 4 |
|
Eggs; separated |
| 1 |
c |
Sugar |
| 7 |
oz |
Unsweetened chestnut puree |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1/2 |
c |
Chopped chestnuts |
| 5 |
oz |
Semisweet chocolate |
| 2 |
tb |
Water |
| 2 |
|
Egg yolks |
| 1/2 |
c |
Whipping cream |
| 1/2 |
tb |
Rum |
| 4 |
oz |
Semisweet chocolate |
| 1/4 |
c |
Rum (preferably dark) |
| 6 |
oz |
Softened butter |
INSTRUCTIONS
FROSTING
GLAZE
Melt chocolate over low heat or in a double boiler. Remove and set aside to
cool. Preheat over to 350F. Beat the egg yolks with 3/4 cup of sugar untilo
very light and thickened. Add the chestnut puree and then the cooled
chocolate, beating until just mixed. In a separate bowl, beat the egg
whites with remaining 1/4 cup sugar until stiff but not dry. Fold into the
chocolate and chestnut mixture. Pour into a 9 in spring-form or layer cake
pan which has been buttered and floured. Bake in preheat oven for 30 to 35
minutes. Let the cake cool thoroughly. Invert the cake onto a platter and
cover with a generous layer of frosting, making sure it is as smooth as
posible. Chill the cake until it is firm to the touch. Pour the glaze over
the top and sides of the cake, covering it completely. Garnish with
chestnuts. FROSTING: Melt the chocolate in the water. Beat in the egg yolks
over heat until the mixture is thickened. Set aside to cool, but do not
allow it to set completely. Whip the cream and fold into cooled chocolate
mixture, adding the rum at the last minute. Glaze: Melt the chocolate with
the rum and stir until smooth. Whisk in the butter until completely melted.
Let stand until thickened and cool.
LA TERRASSE
SANSOM ST., PHILADELPHIA, WINE:
MUSCAT DE BEAUNES DE VENICE,1978
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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