INGREDIENTS

INSTRUCTIONS

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)  Date: 24 Dec 1994
00:22:16 -0500  Source: Chocolatier Magazine, November 1992. 8 - 10
servings.  Make the cake: Position a rack in the centre of the oven and
preheat  to 350F/180C.  Butter the bottom and sides of a 9 x 2 inch
round cake  pan. Line the bottom with a circle of baking parchment or
waxed paper  and butter the paper.  Melt the chocolate with the kirsch
in a bowl over hot (not boiling)  water. Transfer the chocolate mixture
to a large bowl. Using an  electric mixer set at medium speed, beat the
chestnut puree into the  chocolate mixture just until blended. The
mixture will look lumpy.  One at a time, beat in the egg yolks, beating
well after each  addition. Scrape down the sides of the bowl with a
rubber spatula.  Beat in the vanilla.  One tablespoon at a time, beat
in the butter, making sure each  addition is fully incorporated before
adding the next. Add the flour  and salt and mix on low speed just
until the mixture is smooth.  In a grease-free large bowl, using an
electric mixer, beat the egg  whites at low speed until frothy.
Gradually increase the speed to  high and beat the whites until they
form soft peaks. While continuing  to beat, gradually add the sugar one
teaspoon at a time. Beat the  whites until they form stiff, shiny
peaks.  Fold one third of the whites into the chocolate mixture to
lighten  it. Fold in the remaining whites. Scrape the batter into the
prepared  pan and smooth the top with the back of a spoon.  Bake the
cake for 20 to 30 minutes, until a wooden toothpick inserted  1 inch
from the side of the pan comes out clean; the centre of the  cake will
remain soft and creamy. Do not overbake. Set the cake in  the pan on a
wire rack to cool for 1 hour.  When the cake is completely cool, invert
it onto an 8.5 inch  cardboard cake circle and peel off the paper
circle. Wrap the cake in  plastic wrap and refrigerate overnight.  Make
the chocolate glaze: Put the chocoate in a 1 quart measuring cup  with
a pouring spout. In a small saucepan, set over medium heat, heat  the
cream and corn syrup, stirring constantly with a wooden spoon,  until
the mixture comes to a boil. Pour the hot cream over the  chocolate.
Let the mixture stand for 30 seconds to melt the  chocolate. Gently
whisk until smooth. Stir in the vanilla.  Glaze the cake: Unwrap the
chilled cake and put it (still on the  cardboard circle) on a wire
rack. Set the wire rack with the cake  over a baking sheet. Pour the
warm chocolate glaze over the cake,  coating it completely. Gently tap
the wire rack several times to  remove any excess glaze. Use the end of
a pin to pop any unsightly  air bubbles. Put the baking sheet with the
cake in the refrigerator  and chill for 5 to 10 minutes to set the
glaze.  Using two long metal  cake spatulas, transfer the cake to a
plate. Cut the cake while it is  still chilled with a hot knife. Rinse
the knife blade between slices.  Transfer the cake slices to dessert
plates. If desired, garnish the  top of each piece of cake with a
sprinkling of white chocolate curls.  Let the cake slices stand at room
temperature for 20 minutes before  serving. You can even dust the plate
with some cocoa and serve a few  marrons glaces on the side.
REC.FOOD.RECIPES ARCHIVES  /MISC  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 425
Calories From Fat: 219
Total Fat: 26g
Cholesterol: 116.1mg
Sodium: 178.4mg
Potassium: 200.9mg
Carbohydrates: 48.5g
Fiber: 4.4g
Sugar: 18.8g
Protein: 7.7g