A simple but delicious cake recipe:
Butter and flour a 22-cup cake pan. Preheat the oven to 150 °C. Chop the chocolate into small pieces and melt over a bain-marie or in the microwave, stirring occasionally.
Stir the butter, in pieces, into the melted chocolate. Incorporate creme de marrons thoroughly with a whisk until you get a homogeneous creme. Stir in a tablespoon of flour, then add the egg yolks in order. Separately, place the egg whites in a large enough bowl. Beat egg whites until stiff, sifting in sugar. Pour chocolate mixture over beaten egg whites and gently stir in. Pour the mixture into the baking pan and bake the cake for 1 hour.
Then remove the cake from the stove and cool slightly for 10 min. Later only remove from the mold, place on a cooling rack and cool completely. Just before serving, dust thickly with cocoa powder, place a few drained chestnuts preserved in syrup on top. Offer whipped cream with the cake.
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