Name: Chocolate Chestnut Torte with Chocolate Cognac Mousse
Cook time: 1 3/4 hr
Total time: 5 hr
Yield: Makes 8 servings
Ingredients: 2 cups heavy cream; 1/2 stick (1/4 cup) unsalted butter; 16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 6 marrons glacés (candied chestnuts), finely chopped; 9 oz bottled whole shelled roasted chestnuts (1 1/2 cups); 2 cups cake flour (not self-rising); 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/2 cups packed light brown sugar; 4 large eggs; 1 teaspoon vanilla; 3/4 cup sour cream; 3/4 stick (6 tablespoons) unsalted butter, cut into pieces; 8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 5 tablespoons Cognac; 3/4 cup chilled heavy cream; 2 large egg whites; 1/4 cup granulated sugar; Garnish: caramelized chestnuts; 3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated

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Chocolate Chestnut Torte with Chocolate Cognac MousseQuentin Bacon

We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a higher percentage, and found the flavor too intense and the consistency less velvety.

Active time: 1 3/4 hr Start to finish: 5 hr

Cooks' notes:

• Cake layers can be made 3 days ahead, cooled completely, then chilled, individually wrapped well in plastic wrap. • Ganache can be made 3 days ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency. • Torte can be assembled 2 days ahead and chilled, covered with a cake dome. • The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

Recipe notes

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