4 eggs, separated
1/2 cup icing sugar
1/2 tsp vanilla
1 tbsp brandy
9 oz can chestnut cream
1/2 cup self-raising flour
1 tsp baking powder
1 cup cream 35%
2 tbsp sugar
3 + 1 oz bitter
chocolate
Whip egg whites to firm peaks.
Separately whip egg yolks with icing sugar and vanilla until a
yellow ribbon is formed. Then fold in brandy and half of
chestnut cream.
Fold in it sifted flour, then whipped egg whites.
Preheat oven at 375 F.
Butter 2 - 8" springform pans, line with wax paper, then butter
the paper.
Divide egg mixture between two pans and bake in oven at 375 F for
25 minutes.
Remove from oven. After 10 minutes remove cakes from pans and
place over grates to cool. Remove paper.
Melt in a double boiler 3 oz chocolate, then spread over top
faces of cakes.
Whip cream to firm peaks. Fold in it remaining chestnut cream.
Spread mixture over first cake (retaining some for decoration of
top and sides of cake assembly).
Grate 1 square chocolate over top.
Assemble and decorate.