Chestnut Torte Recipe

Boil one pound of chestnuts in the shells, peel them while warm, put
nuts through potato ricer or colander. Beat well the yolks of six eggs
with six tablespoons of sugar, add all the chestnut purée but two or
three tablespoons reserved for top of torte, then add three teaspoons of
baking-powder and the well-beaten whites of the six eggs; bake in
moderate oven fifteen to twenty minutes. Whip one-half pint of cream,
add to this the chestnut purée which was reserved, and a little sugar;
garnish torte with this mixture. Enough for twelve persons.

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