Chestnut Torte

Ingredients

• 0.3 cup butter softened
• 12 servings chestnut pur[special_char 
• 1.5 cups honey whole shelled cooked ( 2 pounds in shell)
• 6 large egg whites 
• 2 large egg yolks 
• 6 large egg yolks 
• 1.5 teaspoons coffee granules instant
• 1.5 ounces bittersweet chocolate melted
• 1 tablespoon stick margarine softened
• 0.3 cup sugar 
• 1.5 cups sugar 
• 0.5 teaspoon vanilla extract 
• 1.5 teaspoons vanilla extract 
• 1 tablespoon water hot
• 8 ounce carton whipped topping fat-free frozen thawed

Equipment

• food processor
• bowl
• oven
• knife
• blender
• spatula

Directions

1. To prepare chestnut pure, process chestnuts in a food processor until finely ground.
2. Add 1 tablespoon butter; process until blended to measure 2 1/2 cups. (
3. Add a few more chestnuts and puree, if necessary.) Cover and chill.
4. To prepare filling, combine 1/3 cup sugar, water, coffee granules, and 2 egg yolks in a food processor; process until smooth.
5. Add chocolate; process until blended.
6. Add 1/4 cup butter and 1/2 teaspoon vanilla; process until blended.
7. Add 1/2 cup chestnut puree; process until smooth. Cover and chill 8 hours.
8. Preheat oven to 32
9. 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 pure. 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.
10. Pour batter into 2 (8-inch) round pans coated with cooking spray.
11. Bake at 325 for 50 minutes. Cool completely on wire racks. Loosen cake layers by using a knife or narrow spatula.
12. Place one cake layer on a plate; spread with filling, and top with other cake layer.
13. Spread whipped topping evenly over top and sides of torte. Chill 2 hours before serving.