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1
Force chestnut puree through a potato ricer to make the puree fluffy, and set aside.
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2
Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
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3
Mix the almonds and breadcrumbs together.
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4
Preheat oven to 325u00b0F.
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5
Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
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6
Beat the egg whites with a pinch of salt until stiff, but not dry.
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7
Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
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8
Fold in the chestnut puree, then the grated chocolate.
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9
Carefully fold in the nut and bread crumb mixture.
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10
Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
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11
Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
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12
Remove from oven and let it cool a little in the pan.
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13
Remove the sides of the pan and allow to cool thoroughly before filling it.
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14
For filling, melt chocolate in a double boiler over very low heat.
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15
Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
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16
Fold in the nuts.
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17
Refrigerate until ready to use.
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18
When the layers are completely cooled, take the better of the two for the top layer.
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19
Spread the bottom layer with the filling, and set the top layer on top.
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20
In a cold bowl, with a cold beater, whip the cream.
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21
Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
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22
Refrigerate until ready to use.
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23
Mash the chestnut puree with a fork, then work in the powdered sugar.
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24
Beat in the rum, and taste for flavoring.
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25
When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.
