Gateau a la Creme de Marron

• 2 1/2 cups peeled chestnuts
• 2 cups milk or soy milk
• 1/8 teaspoon salt
• 6 tablespoons granulated sugar
• 1 stick (8 tablespoons) plus 1 teaspoon unsalted butter or pareve margarine, at room temperature
• 1/4 cup rum
• 4 ounces bittersweet chocolate
• 1 tablespoon confectioners sugar
• Walnut halves for garnish
• Whipped cream for serving (optional)

1. Put the chestnuts in a saucepan with the milk and the salt, and simmer, uncovered, for about 15 minutes, or until soft.
2. Drain the chestnuts, discarding the milk, and put them in a food processor fitted with a steel blade.
3. Add the sugar and the stick of butter or margarine, and puree them.
4. Add the rum, pulsing until smooth.
5. Spoon the chestnut mixture onto a long, shallow platter, forming it into a narrow loglike rectangle measuring about 3 by 10 inches.
6. Cover, and refrigerate overnight.
7. The next day, melt the chocolate over a double boiler.
8. Add the remaining teaspoon butter or margarine, the confectioners sugar, and a teaspoon of water, and mix well.
9. Using a spoon or fork, drizzle the chocolate glaze over the cake.
10. Garnish with walnut halves, slice, and serve with a dollop of whipped cream, if using.

chestnuts, milk, salt, granulated sugar, unsalted butter, rum, bittersweet chocolate, confectioners sugar, serving

Taken from www.epicurious.com/recipes/food/views/gateau-a-la-creme-de-marron-374090 (may not work)