Ingredients Jump to Instructions ↓

  1. 4 Egg yolks

  2. 3/4 cup 148g / 5 1/5oz Sugar

  3. 2 1/4 cups 533ml Heaping cups -

  4. 1/2lb, unshelled chestnuts,

  5. Put through food mill)

  6. 2 tablespoons 30ml Dark rum

  7. 1 cup 93g / 3 1/3oz Whole - shelled almonds, blanched, peeled, an

  8. Through food mill

  9. 5 Egg whites

  10. Unsalted butter

  11. Flour

  12. Chocolate Whipped Cream

  13. 3 oz 85g Semisweet chocolate

  14. 1 cup 237ml Heavy cream - whipped

  15. Apricot Glaze

  16. 3 tablespoons 45ml Apricot jam

  17. 1 tablespoon 15ml Dark rum

  18. Chocolate Icing

  19. 4 oz 113g Semisweet chocolate

  20. 6 tablespoons 90ml Unsalted butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Beat yolks and sugar until very light and fluffy. This will take several minutes even with an electric beater.

  2. The end product should have an off-white color. Add chestnuts and run to yolk-sugar mixture. Blend together and add half the almonds. Beat egg whites to stiff peaks and fold into mixture. Next, fold in rest of almonds and pour mixture into a buttered, floured, 10x2.5 inch spring mold. Place filled mold in oven. After 10 minutes, reduce heat to 325F and bake for 35 to 50 minutes more, until cake has pulled away slightly from sides of mold.

  3. Remove from oven, let cool, unmold, and cut into two layers of equal thickness, leaving spring mold bottom attached to bottom of 1 layer. Apply chocolate whipped cream to top of bottom layer and arrange the other layer on top of that. Several hours before serving, glaze top of top layer with hot apricot glaze. When glaze has set, prepare icing. Balance cake in one hand, with hand under spring mold bottom, and dribble icing over top of cake. Tilt cake back and forth to coat evenly. Put cake on a rack and finish icing sides with a table knife or spatula. Refrigerate until icing sets.


  5. Place chocolate and 3 tb water in a small pan, over low flame. Stir until chocolate melts into water and mixture is smooth. Start with 3 tb water and add more if necessary for smooth texture. Cool, but do not refrigerate. Combine with whipped cream.


  7. Heat jam until it thickens slightly. Add rum off heat and apply immediately to cake.


  9. Soften chocolate in a double boiler over simmering water. Add butter to chocolate. When butter melts, stir it into chocolate until mixture is smooth and all lumps have disappeared. If icing is too thick to pour, add more butter. If it is too loose, add a small amount of chocolate. It should coat the spoon heavily and drip slowly off.


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