Gateau a la Creme de Marron

1. 1

   Put the chestnuts in a saucepan with the milk and the salt, and simmer, uncovered, for about 15 minutes, or until soft.

2. 2

   Drain the chestnuts, discarding the milk, and put them in a food processor fitted with a steel blade.

3. 3

   Add the sugar and the stick of butter or margarine, and puree them.

4. 4

   Add the rum, pulsing until smooth.

5. 5

   Spoon the chestnut mixture onto a long, shallow platter, forming it into a narrow loglike rectangle measuring about 3 by 10 inches.

6. 6

   Cover, and refrigerate overnight.

7. 7

   The next day, melt the chocolate over a double boiler.

8. 8

   Add the remaining teaspoon butter or margarine, the confectioners sugar, and a teaspoon of water, and mix well.

9. 9

   Using a spoon or fork, drizzle the chocolate glaze over the cake.

10. 10

    Garnish with walnut halves, slice, and serve with a dollop of whipped cream, if using.

* Per serving · 4 servings · Values may vary.