Chocolate Chestnut Cake

Directions

1. 1
   To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
2. 2
   Whisk the whole eggs, yolks, sugar, and salt.
3. 3
   Place over simmering water until the temperature is 100 degrees.
4. 4
   Whip on high 3-4 minutes.
5. 5
   Fold in the dry ingredients.
6. 6
   Cover the bottom of a springform pan with wax paper and pour in batter.
7. 7
   Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
8. 8
   Meanwhile, boil the water and sugar.
9. 9
   Cool and add 1/4 cup kirsch and the vanilla.
10. 10
    Beat the butter and add in chestnut spread.
11. 11
    Mix the remaining 2 tbs kirsch into the chestnut mixture.
12. 12
    If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
13. 13
    Bring the cream to a simmer, then remove from ehat and add chocolate.
14. 14
    Let stand for 5 minutes, then whisk smooth.
15. 15
    Cut the cooled cake into 3 layers.
16. 16
    Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
17. 17
    Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
18. 18
    Add the top layer and brush with the remaining 1/3 of the sugar syrup.
19. 19
    Cover the top and sides with the remaining chestnut mixture.
20. 20
    Chill the cake for 1 hour.
21. 21
    Cover the cake with the chocolate-cream glaze.
22. 22
    If desired, garnish with chocolate shavings.
23. 23
    Chill before serving.