No-Flour Chocolate Chestnut Torte

* Available in larger supermarkets, ethnic stores and European groceries. Chestnut puree and chestnut cream are usually imported from France. Either product will work well in this recipe.

Preheat oven to 350 degrees F. Line a 9 or 10-inch springform pan with a circle of baking parchment.

For Cake: Prepare melted chocolate. Set aside and allow to cool to room temperature.

Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine. Add vanilla, egg yolks and melted chocolate. Blend well.

In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly. Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.

Fold 1/3 of egg whites into chestnut mixture and work in well to loosen. Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.

Spoon into prepared pan and bake until done, 35-45 minutes. Cake rises somewhat and looks dry and slightly cracked on top when done. Middle should be soft but firm. Cool in pan for 20 minutes, then remove to a wire rack.

For Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once. Remove from heat and stir briskly, using a wire whisk, until all of the chocolate melts.

Invert cake on a wire cake rack placed on a cookie sheet. Pour glaze over cake, using a metal spatula to spread.

Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.