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CHOCOLATE CHESTNUT CAKE

Cake filling:

1 pound fresh or 10 ounces peeled whole chestnuts

6 tablespoons unsalted butter

6 ounces bittersweet chocolate

5 large eggs, separated

3 tablespoons rum

3/4 cup espresso

6 tablespoons sugar, divided

Crust:

1 tablespoon unsalted butter, melted

2 ounces butter cookies

Glaze:

4 ounces bittersweet chocolate

4 tablespoons unsalted butter

1 tablespoon light corn syrup

Garnish:  Whipped cream

To make the cake filling:

Roast or boil the fresh chestnuts until tender.

If you are using prepared chestnuts, you skip that step.

Pass the chestnuts through a food mill or potato ricer.

Set them aside.

Place the butter and chocolate in a large glass bowl.

Microwave 1-2 minutes, until the chocolate is melted and smooth.

Remove and use a spoon to thoroughly combine the chocolate and butter.

Add the egg yolks, one at a time, constantly mixing.

Add the rum and mix again.

Add the espresso and 5 tablespoons of sugar to the riced chestnuts.

Add the chocolate mixture.

Stir until a very smooth and fairly thick batter forms.

Grease a 10-inch springform pan.

Process the butter cookies in a food processor until fine.

Add the butter. Process to combine.

Press the crumb mixture on the bottom of the springform pan.

Preheat the oven to 375° F.

Beat the egg whites with the remaining tablespoon of sugar until soft peaks form.

Gently fold the egg whites into the chestnut mixture.

Pour the chestnut batter into the springform pan.

Bake 45 minutes.

If the cake starts to get too brown, put a piece of foil over the top.

Remove the cake and allow to rest for 15-20 minutes.

Open the springform pan and transfer the cake to a wire rack.

Make the glaze:

Put the chocolate, butter, and corn syrup in a small saucepan.

Mix constantly until a very smooth sauce forms.

Pour the glaze over the cake, completely covering the top and sides.

Let the glaze harden before transferring to a serving dish.

Serve each slice with a dollop of whipped cream.

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