made this chocolate chestnut torte for thanksgiving, so it counts for november:)
5-6 ounces canned or vacuum-packed whole chestnuts rinsed, drained, and patted dry if using canned
(i used the 5.2-ounce package i found @ market basket, and it was fine.)
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon vanilla
4 ounces bittersweet (50-60%) chocolate, chopped, melted and cooled
4 large eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
chocolate glaze (recipe below)
Line the bottom of a greased 8-inch springform pan with parchment paper, then grease the paper.
In a food processor puree the chestnuts with the butter, vanilla and salt, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, then transfer the mixture to a large bowl.
In a bowl with an electric mixer beat the whites with cream of tartar until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
Fold about one fourth of the meringue into the chocolate mixture to lighten, then fold in the remaining meringue gently but thoroughly.
Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 375°F. oven for 20 to 30 minutes, until a tester comes out with crumbs adhering to it and the top is cracked.
Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely before glazing. (The torte will fall as it cools.)
Chocolate Glaze
¼ cup coconut milk (or heavy cream)
2.5 ounces bittersweet chocolate, finely chopped
Heat coconut milk, then pour over chocolate and stir until chocolate is melted and mixture is smooth.