Serves 12 Difficulty
For torte: 6 large eggs, separated, at room temperature 1-1/2 cups sugar 1 Tablespoon vanilla 2 cups chestnut puree* 1 cup ground almonds
For frosting: 8 ounces semi or bittersweet gf chocolate 4 egg yolks, at room temperature 1 cup sugar 1/3 cup water 1-1/2 cup unsalted butter, cut into pieces 3 Tablespoons dark rum
Preheat oven to 350 degrees F. Butter and flour with gf flour two 8" spring form pans. Place the egg yolks and 1 cup of sugar in the bowl of and electric mixer and set the bowl over a pan of simmering water. Whisk until the mixture feels warm to the touch. Remove the bowl and beat on high with a whisk attachment until the mixture is thick and pale, about 8 minutes. Beat in vanilla, then fold in the chestnut puree and the almonds until all is blended. Pour batter into prepared pans and bake for 45 minutes or until the cakes pull away from the sides of the pans. Let cool in the pans on racks.
For frosting: Add the chocolate to the top of a double boiler over simmering water. Stir and melt, then remove from the pan of water. Place the egg yolks in the bowl of an electric mixer and beat on high with a whisk attachment until mixture is thick and pale. Add sugar and water to a small saucepan and bring to a boil over high heat, stirring until sugar dissolves. Boil until the temperature reaches 236 degrees F. With the mixer on low speed, gradually beat the hot syrup into the egg yolks. Fold in the chocolate. Beat in the butter, a little at a time, then add the rum. Place the bowl in the refrigerator and chill until thick enough to spread.
Place one layer of the cake on a serving dish and frost it. Top with the second layer and frost the top and sides. Refrigerate the cake, then let resume room temperature before serving.
You can find chestnut puree in gourmet specialty food stores. You can also use canned chestnuts in water and puree them in a food processor.
You can make this with 8" cake pans, but the layers will not rise as nicely and the cakes will be more dense.