---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE CHESTNUT BOURBON TORTE W/A KENTUCKY
  Categories: Chocolate, Tortes
       Yield: 20 servings
  
       6    Eggs, separated -- plus 2
            Egg yolks
   1 1/2 c  Sugar -- plus 1/3 cup
       4 tb Bourbon -- plus 2 teaspoons
   2 1/2 c  Pureed unsweetend chestnuts
     3/4 c  Ground pecans -- plus pecan
            Peices for garnish
       2 ts Instant coffee
       6 tb Chilled buter -- cut into
            Pieces
   1 1/2 oz Bitter chocolate -- chopped
     3/4 lb Bittersweet chocolate
   3 1/2 c  Whipping cream
     1/2 c  Confectioners' sugar
  
   1.  Make the cake:  heat ove to 350.  degrees.  Grease
   and flour 2 nine-inch
   cake pans.  Beat 6 egg yolks well.  Stir in 1 1/2 cups
   sugar and 1 1/2 teaspoons bourbon, then blend in 2
   cups chestnut puree.  Stir in ground pecans.  Whip egg
   whites with a pinch of salt until stiff.  Fold whites
   inot batter.  Divide mixture between the two cake pans
   and bake for 25 minutes. Cool on a cake rack, then
   remove from the pans.
   
   2.  Make the filling:  Beat the 2 egg yolks with 1/2
   cup of sugar.  Add instant coffee and 1 T hot water.
   Beat Chilled butter into mixture, then add
   1/2 teaspoon bourbon and stir in remaining 1/2 cup
   chestnut puree. Stir in chopped bitter chocoalte.
   Cover bowl withplastic wrap and refirgerate.
   
   3.  Melt bittersweet chocoalte with heavy cream over
   low heat.  Stir in 2 tablespoon bourbon, transfer to a
   bowl, cover with plastic wrap and refirgerate.
   
   4.  To assembel cake, sperad the chilled chestnut
   filling atop one cake layer
   and cover with the other.  Cover the torte with the
   chocolate icing and sprinklw with chopped pecan
   peices.  Chill before serving.  MEanwhile, prepare
   a bourbon chantilly to pass at the table.  Whip the 2
   cups of cream to soft peaks, gradually beat in the
   confectioners' sugar and then fold in 2 tablespoons of
   bourbon.
   
   From Chicago Tribune Magazine (cooking
   section)11-14-93. Featured was - Cathy
   Cary, who with her husband, Will, runs a catering
   business (La Peche) and a 94
   seat restaurant (Lilly’s) in Louisville, KY. This
   issue’s feature centered around buffet items for
   holiday parties.
   
   ~- posted by Bud Cloyd
   
   Recipe By     :
  
 -----