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1
To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
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2
Whisk the whole eggs, yolks, sugar, and salt.
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3
Place over simmering water until the temperature is 100 degrees.
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4
Whip on high 3-4 minutes.
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5
Fold in the dry ingredients.
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6
Cover the bottom of a springform pan with wax paper and pour in batter.
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7
Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
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8
Meanwhile, boil the water and sugar.
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9
Cool and add 1/4 cup kirsch and the vanilla.
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10
Beat the butter and add in chestnut spread.
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11
Mix the remaining 2 tbs kirsch into the chestnut mixture.
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12
If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
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13
Bring the cream to a simmer, then remove from ehat and add chocolate.
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14
Let stand for 5 minutes, then whisk smooth.
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15
Cut the cooled cake into 3 layers.
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16
Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
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17
Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
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18
Add the top layer and brush with the remaining 1/3 of the sugar syrup.
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19
Cover the top and sides with the remaining chestnut mixture.
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20
Chill the cake for 1 hour.
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21
Cover the cake with the chocolate-cream glaze.
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22
If desired, garnish with chocolate shavings.
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23
Chill before serving.
