Page 129 - 2019TOHCookbook

INSTRUCTIONS
1. Preheat oven to 350˚ F. Grease a 9.5 or 10-inch pie pan.
2. Place sugar, milk, butter and cocoa in a saucepan over medium heat until butter is melted and ingredients are hot. Lightly stir ingredients to combine. Set mixture aside to cool.
3. Grind the chestnuts (find in some supermarkets, already boiled out of shell, in foil packages)
in a food processor, leaving nuts a little grainy, which adds nice texture to the torte or until pureed if you prefer. Add in the marzipan or almond puree and blend together.
4. Put chestnut mix in a large bowl, add chocolate batter (very liquidy) and mix well.
5. Add egg yolks, starch and powder and mix well.
6. Beat egg whites stiff then carefully fold in to batter, just until blended. Do not over mix.
7. Transfer mixture to prepared pan and place in preheated oven. Bake for 35-40 minutes, until a toothpick inserted comes out clean. Let torte cool in pan before turning out onto a rack.
8. While torte is in oven, make the chocolate glaze. Using a double boiler(or put a small pot inside a large pot with hot water in the bottom of the larger pot) set over low-medium heat, add the semi- sweet chocolate chips, butter and light corn syrup or sugar. Use a whisk to blend the melted ingredients until a smooth glaze forms.
9. Remove pot from heat, add vanilla and whisk to incorporate vanilla. Optional: add small amount of orange liquor, orange essence, brandy or hazelnut liquor or whatever else you like for flavor.
10. Let glaze cool to thicken slightly.
11. Once torte has cooled, transfer it from the cooling rack to desired serving dish. When the glaze has slightly thickened, but not cooled down so much that it can’t easily be poured, pour the glaze over the cake in a circular movement. Use a spatula to carefully spread it so the whole top of the cake is covered and there will be enough to run down the sides.
12. Allow the glaze to fully set or refrigerate until just prior to serving. Enjoy!
117