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