NO-FLOUR CHOCOLATE CHESTNUT TORTE

Steps:

• Note: Available in larger supermarkets, ethnic stores and European groceries.
• Chestnut puree and chestnut cream are usually imported from France.
• Either product will work well in this recipe.
• Preheat oven to 350 degrees F.
• Line a 9 or 10-inch springform pan with a circle of baking parchment.
• Cake: Prepare melted chocolate.
• Set aside and allow to cool to room temperature.
• Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
• Add vanilla, egg yolks and melted chocolate.
• Blend well.
• In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
• Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
• Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
• Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
• Spoon into prepared pan and bake until done, 35-45 minutes.
• Cake rises somewhat and looks dry and slightly cracked on top when done.
• Middle should be soft but firm.
• Cool in pan for 20 minutes, then remove to a wire.
• rack.
• Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
• Remove from heat and stir briskly, using a wire.
• whisk, until all of the chocolate melts.
• Invert cake on a wire cake rack placed on a cookie sheet.
• Pour glaze over cake, using a metal spatula to spread.
• Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.