No-Flour Chocolate Chestnut Torte

Yield > 14
Ingredients :
10 oz semi-sweet chocolate, melted
and cooled
1 x 15-ounce can chestnut puree
or chestnut cream
4 oz unsalted butter or unsalted
margarine
6 x egg yolks
6 x egg whites
1 pch salt
1/4 cup sugar
1 tsp pure vanilla
Glaze (optional):
6 oz semi-sweet chocolate,
coarsely chopped
1/2 cup whipping cream or brewed
coffee
Method :
• (*) Available in larger supermarkets, ethnic stores and
European groceries. Chestnut puree and chestnut cream are
usually imported from France. Either product will work well in
this recipe.
• Preheat oven to 350 F. Line a 9 or 10-inch springform
pan with a circle of baking parchment. Cake: Prepare melted
chocolate. Set aside and allow to cool to room temperature.
Using a whisk or in an electric mixer, blend chestnut cream or
puree with butter or margarine. Add vanilla, egg yolks and
melted chocolate. Blend well. In another clean bowl, with clean
dry beaters, whip the egg whites with the salt, just to break up
and foam slightly. Gradually, while increasing mixer speed,
dust in sugar to form stiff glossy (but not dry) peaks. Fold 1/3
of egg whites into chestnut mixture and work in well to loosen.
Gently fold in remaining 2/3 of egg whites in 2 installments,
blending well but taking care not to deflate the mixture.
• Spoon into prepared pan and bake until done, 35-45
minutes. Cake rises somewhat and looks dry and slightly
cracked on top when done. Middle should be soft but firm. Cool
in pan for 20 minutes, then remove to a wire rack.
• Glaze: Bring the whipping cream (or coffee) to a boil and
add the chopped chocolate all at once. Remove from heat and
stir briskly, using a wire whisk, until all of the chocolate melts.
Invert cake on a wire cake rack placed on a cookie sheet. Pour
glaze over cake, using a metal spatula to spread. Serve with a
dollop of cinnamon-scented whipped cream, or pureed
raspberries, or garnished with chocolate shavings, or dusted
with sifted confectioners' sugar.
• Serves 14