Ingredients
- 1-1/2 cups (about 8 ounces) unsweetened whole chestnuts
- 6 ounces SCHARFFEN BERGER 70% Cacao Bittersweet chocolate
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup less 2 tablespoons granulated sugar
- 6 large eggs, separated
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- For the Frosting
- 1-1/2 cups chilled heavy whipping cream
- ¼ cup confectioner’s sugar, sifted
- 2 tablespoons dark rum
- 10 whole marron glacés or Sugared Chestnuts
- For the Sugared Chestnuts
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoons light corn syrup
- 1 jar (14 oz) or vacuum packed whole chestnuts, coarsely chopped
Preparation
Step 1
Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter and flour a 10” springform pan and line the bottom with a buttered piece of parchment paper. Flour the buttered parchment and tap out any excess flour.
If using chestnuts packed in water, drain them and pat them dry. In a food processor with a steel blade, puree the chestnuts. If using vacuum packed chestnuts, you might need to add a few tablespoons of water to moisten.
Melt the chocolate in the top of a double boiler. Stir occasionally until melted, then remove from heat to cool slightly.
In an electric mixer with the paddle attachment, cream the butter and ½ the sugar (1/2 cup less 1 tablespoon) until ivory colored and the texture of mayonnaise. Scrape the sides of the bowl if necessary.
Add the chestnut purée and beat until smooth. Add the egg yolks, two at a time, and continue to beat until the mixture looks light. With a rubber spatula, fold in the chocolate and vanilla.
In a separate bowl, with a wire whisk, beat the egg whites and salt slowly at first until frothy. Increase the speed to high and whip until they are semi-stiff. With the machine running, add the remaining sugar, 2 tablespoons at a time, and beat until the egg whites are stiff and glossy.
Fold the egg whites into the chocolate and chestnut mixture. Pour into the prepared cake pan. Tap the pan on the counter to get rid of any air bubbles. Place the pan on a baking sheet and then in the oven. Immediately turn the oven down to 350 degrees F. and bake for 15 minutes. Reduce the oven temperature to 325 degrees F. and bake for 35 to 40 minutes or until a cake tester comes out dry and the cake begins to pull away from the sides of the pan. Turn the oven off and leave the cake in the oven with the door ajar for 30 minutes.
Remove the cake from the oven and cool it for 10 minutes on a wire rack. Run a metal spatula or table knife around the cake to loosen it from the sides of the pan. Open the springform lock and lift the cake out of the form and cool to room temperature.
Invert the cake onto a cardboard cake round. Remove the metal base and carefully peel off the paper circle. The cake is now ready to frost.
To make the frosting, beat the cream on low, then on medium speed until it holds soft peaks. Sift the confectioner’s sugar over the top, add the rum and beat on high speed until the cream is stiffly whipped. Be careful not to overwhip.
Spread the whipped cream over the top and sides of the cake. Decorate with the marron glacés or Sugared Chestnuts.
To make the Sugared Chestnuts, combine the sugar, corn syrup and water in a heavy sauce pan. Bring the ingredients to a boil and without stirring, let the syrup cook until it begins to smell of caramel and turn a pale golden yellow.
At this stage, add the chopped chestnuts and immediately remove the saucepan from the heat. Swirl the pan to coat the chestnuts and pour the mixture onto a nonstick baking mat, marble, or the back of a heavy baking sheet covered with a small amount of flavorless oil.
Let the mixture cool, then break the chestnuts and caramel with your fingers.