Panache’s Gateau du Dauphin

Chicki Lawson Buckner

Cake
3 6 oz. packages semi-sweet chocolate chips
¾ cups sugar
½ cup brandy
¾ stick butter (1/4 cup plus 2 tablespoons)
5 eggs
2 egg yolks
1/3 cup whipping cream
2 tbs cornstarch
20 oz chestnut puree
Icing
¾ cup semi-sweet chocolate chips
3 tbs powdered sugar
2 tbs butter
1 tbs brandy
Garnish
Whipped cream

Preheat oven to 300°. Butter 10-inch springform pan. Line bottom with circle of aluminum foil; butter foil.

For Cake:
Combine chocolate chips, sugar, brandy and butter in top of double broiler set over hot water and heat until chocolate and butter are melted. Let cool.
Beat eggs, yolks, cream and cornstarch in large bowl of electric mixer. Add chestnut puree and chocolate mixture and beat until smooth. Pour into pan.
Bake for 1 hour. Cover top of cake with another circle of foil. Continue baking for 1 1/2 hours. Let cool several hours or overnight (center will firm as it cools).

For Icing:
Combine chocolate chips, powdered sugar, butter and brandy in top of double broiler set over hot water and heat until chocolate and butter are melted. Remove mixture from heat and heat until smooth.

Transfer cake to serving platter; remove springform. Cover top of cake with icing, spreading evenly with spatula. To serve, cut into thin slices. Top each serving with whipped cream.

Serves 20

Can be stored in refrigerator for up to 2 weeks.