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1
Make the cake: heat oven to 350F (180C).degrees.
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2
Grease and flour 2 nine-inch cake pans.
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3
Beat 6 egg yolks well.
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4
Stir in 1 1/2 cups sugar and 1 1/2 teaspoons bourbon, then blend in 2 cups chestnut puree.
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5
Stir in ground pecans.
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6
Whip egg whites with a pinch of salt until stiff.
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7
Fold whites into batter.
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8
Divide mixture between the two cake pans and bake for 25 minutes.
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9
Cool on a cake rack, then remove from the pans.
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10
Make the filling: Beat the 2 egg yolks with 1/2 cup of sugar.
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11
Add instant coffee and 1 tablespoon hot water.
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12
Beat Chilled butter into mixture, then add 1/2 teaspoon bourbon and stir in remaining 1/2 cup chestnut puree.
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13
Stir in chopped bitter chocoalte.
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14
Cover bowl withplastic wrap and refirgerate.
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15
Melt bittersweet chocoalte with heavy cream over low heat.
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16
Stir in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap and refirgerate.
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17
To assemble cake, sperad the chilled chestnut filling atop one cake layer and cover with the other.
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18
Cover the torte with the chocolate icing and sprinklw with chopped pecan peices.
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19
Chill before serving.
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20
MEanwhile, prepare a bourbon chantilly to pass at the table.
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21
Whip the 2 cups of cream to soft peaks, gradually beat in the confectioners' sugar and then fold in 2 tablespoons of bourbon.
