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1
Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess.
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2
In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth.
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3
Add the chocolate and blend the mixture until it is combined well.
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4
With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
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5
In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
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6
Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly.
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7
Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350F.
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8
oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked.
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9
Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack.
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10
Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely.
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11
(The torte will fall as it cools.)
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12
Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate.
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13
Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum.
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14
Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
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15
Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set.
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16
Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
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17
In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks.
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18
Fold in the chopped candied chestnuts.
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19
Serve the torte with the whipped cream.
