Chestnut Cake

Because fresh chestnuts are available only in late fall until about Christmas time, this cake is a very special seasonal treat.

Cake

• 2 pounds fresh chestnuts

• 2 cups grated boiled chestnuts

• 1½ sticks butter

• 1 cup sugar

• 4 eggs, separated

• 2 tablespoons rum

1. Remove the eggs and butter from the refrigerator so that they will be at room temperature when you begin to mix the cake batter.

2. Next prepare the chestnuts. You will need 2 pounds of nuts to make 2 cups of grated chestnuts.

3. Score the flat side of the chestnuts with the point of a sharp knife to break the skin.

4. Place the nuts in a saucepan and cover with boiling water. Simmer for about an hour. To make certain they are done, peel one of the chestnuts and slice it in half. It should be dry and mealy and resemble a baked potato in texture.

5. Cool the nuts in the water until you can handle them easily, then peel. Don’t let them become cold, or they will be really difficult to peel.

6. Put them through a food mill or a nut grater. To avoid packing down, use a light touch with your spoon when measuring the grated nuts.

7. Preheat the oven to 350°F.

8. Cream the butter with the back of a spoon until it is satiny (if you are using an electric mixer, beat at medium-low speed). Add the sugar gradually until it is well blended with the butter and the texture is light and fluffy.

9. Beat the egg yolks in a separate bowl, then add and mix them in well.

10. Add the rum. Stir in the grated chestnuts and mix until they are thoroughly blended.

11. Beat the egg whites until they are stiff, but not dry. Gently fold them into the cake batter. Be careful not to overmix or you will risk breaking down the egg whites.

12. Spoon the mixture into 2 8” layer-cake pans with removable bottoms.

13. Bake for 25 minutes.

14. Remove the cakes from the oven. After a few minutes, slide a thin knife around the edge of the cakes and slip off the rims. This is a rather fragile cake, so don’t attempt to remove the cake-pan bottoms until the cakes are cold. Set the layers on racks to cool.

Glaze

• 1 square unsweetened chocolate

• 2 tablespoons butter

1. When the cakes have cooled, make the chocolate glaze. Place the chocolate and butter in a small pan over hot water. Stir until the chocolate has melted and the mixture is smooth. Keep it warm while you whip the cream.

Filling

• ⅔ cup heavy cream, whipped, sweetened to taste, and flavored with vanilla

1. Whip cream until thickened, sweeten to taste, and flavor with vanilla, mixing lightly. Spread one layer of the cake with the whipped cream, cover with the second layer, and dribble the chocolate glaze over the top and sides of the cake.