Chocolate Chestnut Torte With Chocolate Rum Frosting Recipe

• 3/4 c. sugar
• 8 Large eggs, separated
• 3 1/2 ounce. unsweetened chocolate, grated
• 1/4 c. flour
• 1 c. unseasoned unsweetened chestnut puree

1. Separate the Large eggs while they are still cool from the refrigerator.
2. Then bring all ingredients to room temperature.
3. Grease and flour a 9 inch springform pan.
4. Preheat oven to 325 degrees.
5. In a large bowl, beat egg yolks and sugar till thick and lemon colored.
6. Beat in chocolate, flour and puree.
7. This step may be done in a food processor.
8. Pour yolk mix into a large bowl.
9. With a whisk or possibly an electric mixer, beat egg whites in a large bowl till soft peaks are formed.
10. Blend a Tbsp.
11. of the egg whites into the yolk mix to lighten it.
12. Using a rubber spatula, gently fold the rest of the egg whites into the yolk mix.
13. Pour into prepared pan and bake for 45 min to 1 hour or possibly till the point of a knife comes out clean when inserted in the center.
14. Cold in pan on a rack.
15. Carefully unmold cake and frost.

sugar, eggs, unsweetened chocolate, flour, puree

Taken from cookeatshare.com/recipes/chocolate-chestnut-torte-with-chocolate-rum-frosting-27449 (may not work)