Gateau aux Marrons

• 1 cup drained candied chestnuts (see note)
• 4 tablespoons unsalted butter, plus extra for greasing the pan
• 6 tablespoons heavy cream
• 4 eggs, separated
• 4 ounces bittersweet chocolate
• 1 teaspoon apricot jam
• 5 or 6 macaroons (preferably made with pine nuts) for garnish
• 5 or 6 marrons glaces for garnish

1. Preheat the oven to 350 degrees.
2. Butter an 8-inch round cake pan and line with a round of buttered parchment paper.
3. Puree the chestnuts in a food processor.
4. Add the butter and cream and process until smooth.
5. With the machine running, add the egg yolks 1 at a time.
6. Transfer the mixture to a large bowl.
7. Beat the egg whites until stiff and fold into the mixture just until blended.
8. Pour into the pan and smooth the top.
9. Bake until the cake is firm to the touch, 30 to 40 minutes.
10. Cool completely on a wire rack, then place on a serving dish.
11. Melt the chocolate in a double boiler and stir in the jam and enough water to thin mixture to a spreadable consistency.
12. Ice cake with a thin layer and decorate with macaroons and marrons glaces.

candied chestnuts, unsalted butter, heavy cream, eggs, bittersweet chocolate, apricot, macaroons

Taken from cooking.nytimes.com/recipes/1759 (may not work)