• Preheat the oven to 300 degrees F (150C).
• Brush the pan with melted butter or spray and line with parchment.

Method:

• Cream softened butter in mixer with paddle attachment and then mix in chestnut spread.
• Separate the eggs. Add the egg yolks to chestnut and butter mixture.
• Sift cornstarch and baking powder into the chestnut and butter mixture.
• Stir until well combined.
• Beat the egg whites on medium speed until soft peaks are formed.
• Add a small amount of egg whites to chestnut mixture to lighten. Fold in remaining egg whites until well combined.
• Pour the batter into the prepared pan and bake in an 8" or 9" round cake pan for 40 to 45 minutes.

Prepare Chocolate Glaze:

• Partially melt chocolate in a double boiler. Bring the cream to a boil, and then add in the melted chocolate slowly in sections and stir to create an emulsion.
• Pour into a tall narrow container. Finish by using emulsion blender. Be sure to create a vortex to get rid of any bubbles in the ganache. Cool to 95°F - 104°F and then glaze cake. Let cake set up.
• Decorate the cake using a St. Honoré tip to create a pretty design. Finish with a candied chestnut.