4ozsemisweet or bittersweet chocolatecut into bits (no more than 66% cocoa mass
4 ozsweet buttercut into pieces
4largeeggsseparated
1cupcanned sweetened chestnut puree
1teaspoonvanilla extract
¼cupflour1 oz
⅛teaspoon cream of tartar
¼ cupgranulated sugar
2-3Tablespoonsconfectioner's sugaroptional for stencil
Chilled Creme Fraiche for servingoptional
Instructions
Preheat oven to 350F. Line bottom of 8 x 2-inch round cake pan with parchment (or waxed paper. No need to sub with waxed paper these days).
Melt chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Remove from heat. Or, microwave on medium (50%) for about 1 minute and 30 seconds. Stir until completely melted and smooth. Set aside.
In a bowl, whisk egg yolks, chestnut puree, vanilla, and flour. Stir in chocolate mixture; set aside.
Beat egg whites and cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in granulated sugar, beating at high speed, until stiff but not dry. Fold about one-quarter of egg whites into chocolate batter to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan and smooth top. Bake for 40-45 minutes, until a toothpick or wooden skewer plunged into the center comes out moist, but not gooey.
Cool torted completely in pan on a rack. It will have risen and then fallen in the center, leaving a higher rim of cake around sides and possibly some cracking. Level and unmold tore onto an 8-inch corrugated cake circle according to instructions, page 175. (See Notes). Torte may be made to this point up to 3 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months. Let come to room temperature before serving or decorating.
Simply dust or stencil with confectioners' sugar. Serve with Creme Fraiche.
Notes
To Level and Unmold the TorteMost chocolate tortes rise like a souffle while baking, then fall in the center as they cool, leaving a faintly crusty higher rim around the edges of the torte. Before glazing, the torte must be leveled to get rid of the "sunken in the center" look and inverted so that the bottom, which rests against the flat bottom of the pan, will become the perfectly flat top of the finished torte.Level the torted before removing it from the pan as follows.Run a small metal spatula or knife between the edges of the torte and the sides of the pan to release it. Press the raised edges of the torte town with your fingers until it is level with the center. Place a cardboard cake circle on the torte. If you have used a springform or cheesecake pan, release the sides and invert the torte to that the bottom becomes the top, then remove the pan bottom and paper liner. If you have not used a pan with removeable sides, invert it and rap gently against the counter until the torte slips out. Remove the pan and the paper liner from the bottom of the torte. If the torte is uneven or still appears slightly sunken in the middle, level it again by pressing the top firmly with the bottom of the empty cake pan. The torte is now ready to crumb-coat and glaze.