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1
Preheat the oven to 350F.
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2
Butter two 9 x 2-inch round professional baking pans, and line the bottoms with parchment.
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3
Butter the parchment, and set aside.
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4
Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut.
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5
Transfer to a chestnut pan or rimmed baking pan.
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6
Roast in the oven until the chestnuts are tender, about 35 minutes.
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7
Turn the oven off.
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8
Leaving the pan with the chestnuts in the oven, remove several at a time.
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9
Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot.
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10
Remove and discard the shells and inner skin; let cool completely.
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11
Transfer the chestnuts to the bowl of a food processor.
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12
Add 2 tablespoons sugar, and pulse until very finely ground; set aside.
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13
Reduce the oven temperature to 325F.
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14
Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
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15
Beat until foamy on medium-low speed, 5 to 6 minutes.
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16
With the mixer running, slowly add 1/2 cup sugar.
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17
Raise speed to medium-high; beat until stiff peaks form, 6 to 7 minutes.
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18
Transfer the egg white mixture to a bowl.
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19
Into the bowl of an electric mixer fitted with the paddle attachment, sift together the cake flour, chestnut flour, baking powder, cinnamon, salt, and remaining 6 tablespoons sugar.
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20
Add the egg yolks, water, oil, and vanilla; beat on medium speed until smooth and well combined, about 1 minute.
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21
Using a rubber spatula, carefully and gently fold the flour mixture in 4 or 5 additions into the egg white mixture until well combined.
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22
Gently fold in the reserved chestnuts and chocolate.
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23
Evenly divide the batter between the prepared cake pans.
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24
Bake on the same shelf, rotating the pans halfway through baking, until golden and a cake tester inserted into the centers of the cakes come out clean, about 65 minutes.
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25
Transfer to a wire rack until completely cool.
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26
Invert the pans to remove the cakes.
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27
Remove the parchment paper.
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28
Place 1 layer on a cake round (or directly onto a cake stand or serving platter).
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29
Using an offset spatula, spread the pastry cream on top to within 1/2 inch of the edges.
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30
Place the other layer on top.
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31
Pour the ganache on top; carefully spread to about 1/4 inch from the edges.
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32
The ganache will overflow slightly and gently brim the edges.
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33
Arrange the marrons glaces on top of the cake, spaced evenly.
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34
Set the cake in a cool place to allow the ganache to firm.
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35
Place the chocolate in a small bowl.
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36
Bring the cream to a boil in a small saucepan over medium-high heat.
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37
Pour the boiling cream over the chocolate.
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38
Cover with plastic wrap for several minutes.
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39
Remove the wrap, and stir until the chocolate is completely smooth and melted.
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40
Set the ganache in a cool place; let stand until thickened to the consistency of thick cake batter, 10 to 15 minutes.
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41
to cool.
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42
In a medium bowl, sift together the flour, salt, and baking powder; set aside.
