This is a very rich flourless cake with hints of rum and the sweet nuttiness from the chestnuts.
- 3/4 pound whole chestnuts, peeled
- 1/2 cup unsalted butter
- 4 tbs dark rum
- 1 oz bittersweet chocolate, chopped
- 6 eggs
- 1/4 tsp salt
- 1/2 cup white sugar
- 1/2 cup heavy cream
- 1 tbs dark rum
- 8 marrons glaces (candied chestnuts)
- 1 cup heavy cream, chilled
- 2 tbs white sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Line bottom of a greased 9-inch springform pan with parchment paper. Grease paper.
- Separate eggs.
- In a food processor, combine chestnuts with butter and rum until mixture is smooth. Add melted bittersweet chocolate and blend until well-combined. Add yolks, one at a time and, once well mixed, add to large bowl.
- Beat whites and salt until soft peaks form. Add sugar, a little at a time, until meringue until stiff peaks form.
- Whisk 1/4 of meringue into chocolate mixture and fold in remaining meringue gently. Pour batter into prepared pan and smooth the top.
- Bake cake for 45-55 minutes. Let cake cool, removing the side of the pan and invert the cake onto another rack. Remove bottom of pan. Let cake cool completely.
- Prepare the glaze — Put 6 oz chocolate into small bowl. Bring 1/2 cup of cream to boil and pour over chocolate. Stir until chocolate is melted. Add 1 tbls of rum. Dip each candied chestnut until glaze until set.
- Invert the cake and pour over glaze, smoothing glaze with a spatula and letting the excess drip. Let cake stand for 2 hours or until glaze is set. Garnish with candied chestnuts.
- Beat 1 cup heavy cream until it holds soft peaks and beat in 2 tbls of sugar and 1 tbl of rum to create a whipped cream to be added when cake is served.