Chestnut Torte

Name: Chestnut Torte
Ingredients: Chestnut pur[SPECIAL_CHAR; 1 1/2 cups whole cooked shelled chestnuts (about 2 pounds in shell); 1 tablespoon butter or stick margarine, softened; Filling:; 1/3 cup sugar; 1 tablespoon hot water; 1 1/2 teaspoons instant coffee granules; 2 large egg yolks; 1 1/2 ounces semisweet chocolate, melted; 1/4 cup butter, softened; 1/2 teaspoon vanilla extract; Remaining ingredients:; 6 large egg yolks; 1 1/2 cups sugar; 1 1/2 teaspoons vanilla extract; 6 large egg whites; Cooking spray; 1 (8-ounce) carton frozen fat-free whipped topping, thawed

18 ingredients

5 steps

Ingredients

Chestnut pur[SPECIAL_CHAR
1 1/2 cups whole cooked shelled chestnuts (about 2 pounds in shell)
1 tablespoon butter or stick margarine, softened
Filling:
1/3 cup sugar
1 tablespoon hot water
1 1/2 teaspoons instant coffee granules
2 large egg yolks
1 1/2 ounces semisweet chocolate, melted
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Remaining ingredients:
6 large egg yolks
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
6 large egg whites
Cooking spray
1 (8-ounce) carton frozen fat-free whipped topping, thawed

Directions

1

To prepare chestnut puree, process chestnuts in a food processor until finely ground. Add 1 tablespoon butter; process until blended to measure 2 1/2 cups. (Add a few more chestnuts and puree, if necessary.) Cover and chill.
2

To prepare filling, combine 1/3 cup sugar, water, coffee granules, and 2 egg yolks in a food processor; process until smooth. Add chocolate; process until blended. Add 1/4 cup butter and 1/2 teaspoon vanilla; process until blended. Add 1/2 cup chestnut puree; process until smooth. Cover and chill 8 hours.
3

Preheat oven to 325°.
4

Beat 6 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1 1/2 cups sugar, beating until thick and pale (about 5 minutes); beat in 1 1/2 teaspoons vanilla until blended. Gently fold in 2 cups chestnut puree. Beat egg whites at high speed of a mixer until stiff peaks form using clean, dry beaters (do not overbeat). Gently stir one-fourth of egg whites into chestnut mixture; gently fold in remaining egg whites. Pour batter into 2 (8-inch) round pans coated with cooking spray. Bake at 325° for 50 minutes. Cool completely on wire racks. Loosen cake layers by using a knife or narrow spatula. Place one cake layer on a plate; spread with filling, and top with other cake layer.
5

Spread whipped topping evenly over top and sides of torte. Chill 2 hours before serving.