Hungarian Chestnut Cake

Ingredients :
3/4 pound whole chestnuts, drained
1/2 cup unsalted butter
four tablespoons dark rum
ten (one ounce) squares bittersweet chocolate, chopped
6 eggs
1/4 teaspoon salt
1/2 cup white sugar
6 (one ounce) squares bittersweet chocolate, chopped
1/2 cup heavy cream
one tablespoon dark rum
8 marrons glaces (candied chestnuts)
one cup heavy cream, chilled
two tablespoons white sugar
one tablespoon dark rum
3/4 cup chopped marrons glace (candied chestnuts)

Directions :
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
Separate the eggs.
In a food processor puree the chestnuts with the butter & the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate & blend the mixture until it is combined well. With the motor jogging, add the yolks, one at a time, & transfer the mixture to a giant bowl.
In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a tiny at a time, beating, & beat the meringue until it holds stiff peaks.
Whisk about fourth of the meringue in to the chocolate mixture to lighten it & fold in the remaining meringue gently but thoroughly. Pour the batter in to the prepared pan & smooth the top.
Bake the cake in the midst of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it & the top is cracked. Let the cake icy in the pan on a rack for five minutes, remove the side of the pan, & invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, & let it icy . (The cake will fall as it cools.)
To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, & pour it over the chocolate. Stir the mixture until the chocolate is melted & the glaze is smooth & stir in one tablespoon of the rum. Dip each candied chestnut halfway in to the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, & let them set.
Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula & letting the excess drip down the side, & let the cake stand for two hours, or until the glaze is set. Transfer the cake carefully to a serving plate & garnish it with the coated chestnuts.
Make the whipped cream before serving the cake: In a chilled bowl with chilled beaters beat the one cup heavy cream until it holds soft peaks, beat in the two tablespoons sugar & the1 tablespoon rum, & beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.