Chocolate Chestnut Cake

Cake:
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1 cup chestnut puree*
4 large eggs, separated
3/4 cup plus 2 tablespoons superfine sugar or confectioners' sugar

Icing:
2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1 large egg yolk
1 tablespoon unsalted butter
1 tablespoon rum or 1 teaspoon rum extract (optional)
1 tablespoon superfine sugar or confectioners' sugar
1/2 cup heavy cream, softly whipped

*Chestnut puree is available at gourmet and specialty food shops and many
supermarkets.

Make cake. Position one oven rack in center of oven. Position second oven
rack in bottom third of oven. Heat oven to 3500F. Generously butter
bottom and sides of 8-inch springform pan. Line bottom with parchment
paper and butter paper. Melt chocolate in microwave safe bowl on high for
45 to 60 seconds. Stir until smooth. Mash chestnut puree with a fork to
loosen texture. In medium bowl with an electric mixer beat yolks with 1/2
cup sugar at high speed for 3 to 5 minutes, until light and fluffy. In
large bowl with whisk attachment, beat egg whites until stiff peaks form.
Gently fold in remaining sugar using a whisk or clean rubber spatula 30 to
60 seconds. Add chestnut puree to egg yolk mixture and mix at low speed
until combined. Fold in melted chocolate until combined. Gently fold in
egg whites by hand. Pour batter into prepared pan and bake for 30 to 40
minutes, until a toothpick inserted into center of cake comes out clean.
Remove from oven and cool on wire rack before removing from pan.

Make icing:

Melt chocolate in microwave safe bowl on high for 45 to 60 seconds; stir
until smooth. Whisk in egg yolk and butter. Stir for 1 minute; set
aside. Whisk together rum, sugar and cream. Fold into chocolate mixture
in three separate additions, gently stirring after each addition. Using a
spatula, spread icing on top and sides of cake. Refrigerate 1 hour before
serving.


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