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Chestnut Torte

Yield 12 servings
This rich chestnut torte is a holiday tradition in a chestnut-grower's household. We lightened it slightly by decreasing the butter and using fat-free whipped topping in place of whipped cream.

Ingredients

  • Chestnut pur[SPECIAL_CHAR
  • 1 1/2 cups whole cooked shelled chestnuts (about 2 pounds in shell)
  • 1 tablespoon butter or stick margarine, softened
  • Filling:
  • 1/3 cup sugar
  • 1 tablespoon hot water
  • 1 1/2 teaspoons instant coffee granules
  • 2 large egg yolks
  • 1 1/2 ounces semisweet chocolate, melted
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • Remaining ingredients:
  • 6 large egg yolks
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 6 large egg whites
  • Cooking spray
  • 1 (8-ounce) carton frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 299
  • caloriesfromfat 30 %
  • fat 9.9 g
  • satfat 4.9 g
  • monofat 3.3 g
  • polyfat 0.9 g
  • protein 4.3 g
  • carbohydrate 47.7 g
  • fiber 2.1 g
  • cholesterol 158 mg
  • iron 0.8 mg
  • sodium 92 mg
  • calcium 25 mg

How to Make It

  1. To prepare chestnut purée, process chestnuts in a food processor until finely ground. Add 1 tablespoon butter; process until blended to measure 2 1/2 cups. (Add a few more chestnuts and puree, if necessary.) Cover and chill.

  2. To prepare filling, combine 1/3 cup sugar, water, coffee granules, and 2 egg yolks in a food processor; process until smooth. Add chocolate; process until blended. Add 1/4 cup butter and 1/2 teaspoon vanilla; process until blended. Add 1/2 cup chestnut puree; process until smooth. Cover and chill 8 hours.

  3. Preheat oven to 325°.

  4. Beat 6 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1 1/2 cups sugar, beating until thick and pale (about 5 minutes); beat in 1 1/2 teaspoons vanilla until blended. Gently fold in 2 cups chestnut purée. Beat egg whites at high speed of a mixer until stiff peaks form using clean, dry beaters (do not overbeat). Gently stir one-fourth of egg whites into chestnut mixture; gently fold in remaining egg whites. Pour batter into 2 (8-inch) round pans coated with cooking spray. Bake at 325° for 50 minutes. Cool completely on wire racks. Loosen cake layers by using a knife or narrow spatula. Place one cake layer on a plate; spread with filling, and top with other cake layer.

  5. Spread whipped topping evenly over top and sides of torte. Chill 2 hours before serving.