Hungarian Chocolate Chestnut Torte Gesztenye Torta Recipes

Steps:

• Force chestnut purée through a potato ricer to make the purée fluffy, and set aside.
• Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
• Mix the almonds and breadcrumbs together.
• Preheat oven to 325°F.
• Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
• Beat the egg whites with a pinch of salt until stiff, but not dry.
• Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
• Fold in the chestnut purée, then the grated chocolate.
• Carefully fold in the nut and bread crumb mixture.
• Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
• Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
• Remove from oven and let it cool a little in the pan.
• Remove the sides of the pan and allow to cool thoroughly before filling it.
• For filling, melt chocolate in a double boiler over very low heat.
• Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
• Fold in the nuts.
• Refrigerate until ready to use.
• When the layers are completely cooled, take the better of the two for the top layer.
• Spread the bottom layer with the filling, and set the top layer on top.
• In a cold bowl, with a cold beater, whip the cream.
• Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
• Refrigerate until ready to use.
• Mash the chestnut purée with a fork, then work in the powdered sugar.
• Beat in the rum, and taste for flavoring.
• When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.

Steps:

• Have all ingredients at room temperature.
• Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
• Preheat the oven to 350°F.
• In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
• In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
• Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
• Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
• If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
• Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
• The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
• Passover Confectioners’ Sugar:
• In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
• Chocolate Icing:
• Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

Steps:

• Note: 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 degrees 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.

Steps:

• Make the torte:
• Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
• Make the glaze and garnish:
• Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the torte:
• In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
• Serve the torte with the whipped cream.

Steps:

• In large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
• In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9 inch round cake pans. Bake at 350 for 20-25 minutes or until toothpicks come out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• In small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
• In mixing bowl, cream the butter, shortening and confectioners sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls, if desired.