Italian Chocolate-Chestnut Torte

Ingredients

• 0.3 cup flour all-purpose
• 2 large eggs separated
• 6 tablespoons granulated sugar 
• 10 servings whipped cream 
• 0.8 cup mascarpone cheese 
• 0.5 cup part-skim ricotta 
• 10 servings powdered sugar 
• 2 ounces bittersweet chocolate chopped
• 0.3 cup frangelico drained chopped (see notes)
• 0.3 cup frangelico drained chopped (see notes)

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• blender
• cake form
• microwave

Directions

1. 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.
2. To chocolate, add mascarpone, ricotta, 1/4 cup granulated sugar, egg yolks, rum, flour, and chopped chestnuts; stir until well blended.
3. 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.
4. 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).
5. Cool on a rack about 20 minutes. Run a knife between cake and pan rim; remove rim.
6. Let torte cool to room temperature, about 45 minutes; proceed, or chill airtight up to 1 day.
7. Sift powdered sugar over torte. If desired, decorate top with whole chestnuts spaced evenly around rim.
8. Cut into wedges and serve with ice cream.
9. Cookie crust. In a food processor or blender, whirl about 45 vanilla wafer cookies (6 oz. total) until finely ground.
10. Pour crumbs into a 9-inch cake pan with removable rim.
11. 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.