Hungarian Chocolate Chestnut Torte (Gesztenye Torta) - cooking recipe

Ingredients

1 1/4 cups unsweetened chestnut puree, packed (3/4 of a 14 oz can or homemade)
4 ounces semisweet dark chocolate (about 1 1/4 cups grated)
2 ounces ground blanched almonds (1/2 cup) or 2 ounces ground pecans (1/2 cup)
1/2 fine breadcrumbs
butter, melted (to butter pan)
flour (to dust pan)
8 eggs, seperated
1 pinch sea salt
1 1/4 cups vanilla sugar
Chocolate Nut Filling
1 ounce semisweet dark chocolate
1/2 cup butter, room temperature (1 stick)
1 cup powdered vanilla sugar, sifted
2 ounces coarsely ground blanched almonds (1/2 cup) or 2 ounces coarsely ground pecans (1/2 cup)
Vanilla Whipped Cream
1 cup heavy cream
2 -3 tablespoons vanilla powdered sugar, sifted
Chestnut Topping
1/2 cup unsweetened chestnut puree (remaining 1/4 of 14 oz can)
2 tablespoons powdered vanilla sugar
1 tablespoon rum

Preparation

Force chestnut puree through a potato ricer to make the puree fluffy, and set aside.
Grate the chocolate using a food processor or the grater attachment of your mixer if you have one.
Mix the almonds and breadcrumbs together.
Preheat oven to 325\u00b0F.
Prepare 2 9-inch springform pans for baking by brushing the bottom and sides of the pan with melted butter, dusting with flour, and shaking out the excess.
Beat the egg whites with a pinch of salt until stiff, but not dry.
Using an electric mixer, beat the egg yolks, gradually adding the sugar until well mixed (3-4 minutes: the mixture will be light yellow and very thick and creamy).
Fold in the chestnut puree, then the grated chocolate.
Carefully fold in the nut and bread crumb mixture.
Stir 1 tablespoon of the egg whites into the batter, then fold the rest in 1/4 at a time.
Pour the batter into the prepared pans, spread evenly, and bake in the center of the oven until the tops turn light brown (30-50 minutes).
Remove from oven and let it cool a little in the pan.
Remove the sides of the pan and allow to cool thoroughly before filling it.
For filling, melt chocolate in a double boiler over very low heat.
Cream the butter with the powdered sugar; add the melted chocolate, and beat until fluffy.
Fold in the nuts.
Refrigerate until ready to use.
When the layers are completely cooled, take the better of the two for the top layer.
Spread the bottom layer with the filling, and set the top layer on top.
In a cold bowl, with a cold beater, whip the cream.
Gradually sift in the powdered sugar, and continue beating until stiff peaks form.
Refrigerate until ready to use.
Mash the chestnut puree with a fork, then work in the powdered sugar.
Beat in the rum, and taste for flavoring.
When ready to serve the cake, top with whipped cream, then force the chestnut topping through a potato ricer directly on top of the whipped cream.