Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cake -- sliced horizontally
                        -- into 3 equal layers
                        ***SYRUP***
                        one lemon -- grated , rind of
   1      teaspoon      vanilla
     1/2  cup           brandy
     1/2  cup           sugar
   2      cups          sweet chestnut puree -- see * note
                        ***BUTTER-CREAM FROSTING***
     1/2  pound         butter
   2 1/2  cups          powdered or confectioners' sugar
   1      teaspoon      vanilla
   1                    egg white
                        ***GARNISH***
   1      cup           sliced almonds -- toasted
   2                    milk-chocolate bars

Preparation:

* Note: See the "Sweet Chestnut Puree" recipe which is included in this collection. Mix together the ingredients for the syrup and heat for a moment on the stove or in the microwave. Dribble this mixture on all 3 slices of cake. Spread the chestnut puree on 2 of the slices and place on top of each other, the bare slice going on top. Mix all the ingredients for the icing with an electric mixer. Whip until light and smooth. Ice the cake and top with the toasted almonds. Melt the chocolate bars in a glass measuring cup in the microwave. Then stir in enough very hot water to make a very thick syrup. Dribble this over the top of the cake and allow to cool. This cake serves 8 to 10. Comments: This is a very dramatic presentation, though I have taken some gross liberties with this recipe. The older versions are just too complex to bother with and this one is both simple and delicious.