Hungarian Chestnut Cake

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Grease the parchment paper again. (5 minutes)

Separate the eggs, placing the whites in a large, clean bowl and the yolks in a separate bowl. (5 minutes)

In a food processor, combine the drained chestnuts, softened butter, and 4 tablespoons of dark rum. Process until smooth, scraping down the sides as needed. Add 6 ounces of the finely chopped bittersweet chocolate and blend until well combined. With the motor running, add the egg yolks, one at a time, and process until incorporated. Transfer the chestnut mixture to a large bowl. (15 minutes)

In the bowl with the egg whites, add the salt. Beat with an electric mixer until soft peaks form. Gradually add the 1/2 cup of granulated sugar, beating until stiff, glossy peaks form. (10 minutes)

Gently whisk about one-fourth of the meringue into the chestnut mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Be careful not to overmix. (5 minutes)

Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs clinging to it. The top of the cake may be cracked. (55 minutes)

Let the cake cool in the pan on a wire rack for 5 minutes. Remove the sides of the pan and invert the cake onto another wire rack. Remove the bottom of the pan and invert the cake again onto a wire rack to cool completely. The cake will fall slightly as it cools. (1 hour)

To make the glaze: Place the remaining 6 ounces of finely chopped chocolate in a heatproof bowl. In a saucepan, bring the 1/2 cup heavy cream to a simmer. Pour the hot cream over the chocolate and let it stand for 1 minute. Stir until the chocolate is melted and the glaze is smooth. Stir in 1 tablespoon of dark rum. (10 minutes)

Dip the halved candied chestnuts halfway into the glaze to coat them partially. Place the glazed chestnuts on a foil-lined tray and let them set. (15 minutes)

Invert the cooled cake onto a wire rack set over a sheet of wax paper. Pour the glaze over the cake, smoothing it with a spatula to cover the top and sides. Let the excess glaze drip down the sides. Let the cake stand for 2 hours, or until the glaze is set. (2 hours)

Carefully transfer the glazed cake to a serving plate and garnish with the glazed candied chestnuts. (5 minutes)

Just before serving, make the whipped cream: In a chilled bowl, beat the 1 cup of chilled heavy cream with chilled beaters until soft peaks form. Add the 2 tablespoons of granulated sugar and the remaining 1 tablespoon of rum. Continue beating until stiff peaks form. Gently fold in the chopped candied chestnuts. (10 minutes)

Serve the cake with the rum-infused chestnut whipped cream. (5 minutes)