Chocolate Chestnut Bourbon Torte

Ingredients

6 eggs
2 egg yolks
1 7/8 c sugar
10 bourbon
2 1/2 c pureed unsweetened
3/4 pecans pecan for
2 ts instant coffee
6 tb butter
1 1/2 oz bitter chocolate
3/4 lb bittersweet chocolate
3 1/2 c whipping cream
1/2 c confectioners sugar
2 nine cake pans
6 egg yolks well
1 1/2 cups sugar
2 cups chestnut puree
2 egg yolks with
3/8 cup sugar
1 tablespoon water
1/2 cup 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 11/14/93. ----