Chocolate Chestnut Bourbon Torte with Kentucky Bourbon Cream

6 eggs, separated, + 2 egg yolks
1.5 c sugar + 1/3 c
4 T bourbon + 2 tsp
2.5 c pureed unsweetened chestnuts
3/4 c ground pecans + pieces for garnish
2 T really strong coffee
6 T chilled butter cut into pieces
1.5 oz bitter (unsweet) chocolate, chopped
6 oz bittersweet (semisweet) chocolate
3.5 c whipping cream
1/2 c confectioner's sugar

Make the cake:
Heat oven to 350. Grease and flour 2 9-inch cake pans. Beat 6 egg yolks well. Stir in 1.5 c sugar and 1.5 tsp bourbon, then blend in 2 c chestnuts. Stir in pecans. Whip egg whites with a pinch of salt until stiff peaks form. Fold whites into batter. Divide mixture between 2 cake pans and bake for 25 minutes. Cool on wire rack then remove.

Make Filling:
Beat 2 egg yolks with 1/2 c sugar. Add coffee and 1 T hot water. Beat chilled butter into mixture. Add 1/2 tsp bourbon and 1/2 c chestnuts. Stir in chopped bitter chocolate. Cover bowl and refrigerate.

Make Icing:
Melt bittersweet chocolate with 1.5 c cream over low heat. Stir in 2 T bourbon. Cover and chill.

Whipped topping: (make right before serving)
Whip 2 c cream to soft peaks. Beat in confectioner's sugar and fold in 2 T bourbon.

Assemble:
Spread chestnut filling between 2 cake layers. Cover with chocolate icing, sprinkle with chopped pecans. Chill before serving. Serve with whipped cream.