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Notes: Gary Rulli, chef-owner of Pasticceria Rulli in Larkspur, California, shares this recipe. Purchase chestnuts in syrup, or marrons glacés, and the chestnut flour at a well-stocked supermarket or gourmet food store. Or order from Dean & DeLuca (707/967-9980 or www.deandeluca.com). If making torte up to 1 day ahead, cool, cover airtight, and chill.

Chef-owner Gary Rulli
This Story Originally Appeared On sunset.com


Credit: James Carrier

Recipe Summary

Makes 8 to 10 servings


Ingredient Checklist


Instructions Checklist
  • In a large microwave-safe bowl, heat chocolate in a microwave oven on full power (100%) until soft, about 2 minutes, stirring every 30 seconds.

  • To chocolate, add mascarpone, ricotta, 1/4 cup granulated sugar, egg yolks, rum, flour, and chopped chestnuts; stir until well blended.

  • In a bowl, with a mixer on high speed, beat egg whites until foamy. Gradually add remaining 2 tablespoons sugar and continue to beat whites until they hold stiff peaks. Gently fold whites into cheese mixture; scrape into cookie crust and spread level.

  • Bake in a 350° oven until filling is firm when pan is gently shaken and springs back when lightly touched in the center, about 30 minutes (20 minutes in a convection oven).

  • Cool on a rack about 20 minutes. Run a knife between cake and pan rim; remove rim. Let torte cool to room temperature, about 45 minutes; proceed, or chill airtight up to 1 day.

  • Sift powdered sugar over torte. If desired, decorate top with whole chestnuts spaced evenly around rim. Cut into wedges and serve with ice cream.

  • Cookie crust. In a food processor or blender, whirl about 45 vanilla wafer cookies (6 oz. total) until finely ground. Pour crumbs into a 9-inch cake pan with removable rim. Add 3 tablespoons melted butter or margarine, 1 tablespoon each honey and rum, 1 teaspoon vanilla, and 1/4 teaspoon ground cinnamon; mix well and press evenly over bottom and 1 inch up sides of pan.


Pasticceria Rulli,Larkspur, California

Nutrition Facts

316 calories; calories from fat 51%; protein 5.5g; fat 18g; saturated fat 10g; carbohydrates 34g; fiber 1.5g; sodium 111mg; cholesterol 73mg.