OMG I love these cakes too.
I'm going to be checking back to see if anyone posts a recipe. So so delicious - how can ppl not love the chestnut filling!! They must be crazy!! :D
I FOUND A RECIPE!!!
3 eggs, separated
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
3/4 cup (175 mL) all-purpose flour
Chestnut Cream Filling:
2 cups (500 mL) whipping cream
3 tbsp (50 mL) cognac or brandy
3/4 cup (175 mL) sweetened chestnut spread
1/2 oz (15 g) bittersweet chocolate, finely grated
Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper. Set aside.
In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.
In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)
Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.
Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.
Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.