-
1
Note: Available in larger supermarkets, ethnic stores and European groceries.
-
2
Chestnut puree and chestnut cream are usually imported from France.
-
3
Either product will work well in this recipe.
-
4
Preheat oven to 350 degrees F.
-
5
Line a 9 or 10-inch springform pan with a circle of baking parchment.
-
6
Cake: Prepare melted chocolate.
-
7
Set aside and allow to cool to room temperature.
-
8
Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
-
9
Add vanilla, egg yolks and melted chocolate.
-
10
Blend well.
-
11
In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
-
12
Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
-
13
Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
-
14
Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
-
15
Spoon into prepared pan and bake until done, 35-45 minutes.
-
16
Cake rises somewhat and looks dry and slightly cracked on top when done.
-
17
Middle should be soft but firm.
-
18
Cool in pan for 20 minutes, then remove to a wire.
-
19
rack.
-
20
Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
-
21
Remove from heat and stir briskly, using a wire.
-
22
whisk, until all of the chocolate melts.
-
23
Invert cake on a wire cake rack placed on a cookie sheet.
-
24
Pour glaze over cake, using a metal spatula to spread.
-
25
Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
