Mock Chestnut Torte
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
57
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Line a 9-inch springform pan with baking parchment
3
Preheat the oven to 350°F
4
Line a 9-inch springform pan with baking parchment
5
Torte: In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar
6
Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate
7
In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy
8
Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks
9
Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter
10
Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture
11
Spoon the batter into the prepared pan and bake for about 40 minutes
12
The cake rises and looks dry, and slightly cracked on top when done
13
The middle should be soft but firm
14
Cool in the pan for 20 minutes, then remove to a wire rack
15
At this point, the cake can be frozen for up to a month
16
Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze
17
In a mixing bowl, cream the unsalted margarine or butter with the 1/3 cup sugar
18
Blend in the egg yolks, then the mashed sweet potatoes, rum extract (if using), and cooled chocolate
19
In another bowl, with clean beaters, whip the egg whites gently until they are a bit foamy
20
Then add in the salt and whip on a higher speed, slowly dusting in the two tablespoons of sugar to form stiff, glossy (but not dry) peaks
21
Fold one third of the egg whites into the sweet potato/chocolate mixture and work them in well to loosen the batter
22
Then, gently fold in the remaining egg whites, blending well but taking care not to deflate the mixture
23
Spoon the batter into the prepared pan and bake for about 40 minutes
24
The cake rises and looks dry, and slightly cracked on top when done
25
The middle should be soft but firm
26
Cool in the pan for 20 minutes, then remove to a wire rack
27
At this point, the cake can be frozen for up to a month
28
Even if serving it the same day, chill the cake for an hour or two before finishing it with the ganache glaze
29
Chocolate Ganache Glaze: In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once
30
Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping
31
Refrigerate for an hour or so
32
(You can also make this ahead and refrigerate it for up to a week or two
33
Simply warm it to the right temperature for glazing the cake
34
) Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up
35
Do not be dismayed if this is not a high cake — it is a torte and is meant to be a little less than statuesque
36
Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides
37
Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar)
38
The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center
39
In a double boiler, bring the water to a gentle boil and add the chopped chocolate all at once
40
Remove from the heat and stir briskly with a wire whisk until all the chocolate melts and you have a thick glaze or sauce-like topping
41
Refrigerate for an hour or so
42
(You can also make this ahead and refrigerate it for up to a week or two
43
Simply warm it to the right temperature for glazing the cake
44
) Invert the cake onto a cardboard circle or cake board so that the smooth, flat bottom faces up
45
Do not be dismayed if this is not a high cake — it is a torte and is meant to be a little less than statuesque
46
Pour the glaze over the cake and, using a metal spatula, even out the glaze and spread it along the sides
47
Instead of the glaze, you can also simply sift some cocoa over the top of the cake or decorate it with curls of chocolate (using a vegetable peeler and a warmish chocolate bar)
48
The cake can also be offered with a pureed raspberry or strawberry sauce, garnished with chocolate shavings, or left as is, with a citrus leaf, a sweetheart rose, or several berries in the center