HUNGARIAN CHOCOLATE CHESTNUT TORTE (GESZTENYE TORTA)
Pronounced geh-sten-ye tor-ta. This is a very rich, elegant, chocolate dessert. Chocolate chestnut layer cake, filled with chocolate nut filling, and topped with whipped cream and chestnut purée. A bit involved, but worth it. Perfect for holidays or other special occasions.
Provided by littleturtle
Categories Dessert
Time 3h5m
Yield 16 serving(s)
Number Of Ingredients 18
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.
HUNGARIAN FLOURLESS HAZELNUT CAKE
This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Provided by LAURANERIC
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
- In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
- In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
- Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
- When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g
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