Chocolate Chestnut Bourbon Torte

Ingredients

6 eggs
2 egg yolks
375 gr sugar
10 bourbon
350 gr pureed unsweetened
3/4 pecans pecan for
10 gr instant coffee
85 gr butter
45 gr bitter chocolate
375 gr bittersweet chocolate
850 ml whipping cream
100 gr confectioners sugar
2 nine cake pans
6 egg yolks well
300 gr sugar
475 gr chestnut puree
2 egg yolks with
65 gr sugar
16 ml water
130 gr chestnut puree

Instructions

layer and cover with the other. Cover the torte with the chocolate icing and sprinkle the top with chopped pecan pieces. 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 confectioner's sugar and then fold in 2 tablespoons bourbon. From Louisville chef and caterer Kathy Cary. Chicago Tribune 0. 844854070660.53. ----