1. To make the chocolate genoise: Sift together the flour, cornstarch and cocoa. 2. Whisk the whole eggs, yolks, sugar, and salt. 3. Place over simmering water until the temperature is 100 degrees. 4. Whip on high 3-4 minutes. 5. Fold in the dry ingredients. 6. Cover the bottom of a springform pan with wax paper and pour in batter. 7. Bake 30 minutes at 350 degrees, then remove from oven and let cool completely. 8. Meanwhile, boil the water and sugar. 9. Cool and add 1/4 cup kirsch and the vanilla. 10. Beat the butter and add in chestnut spread. 11. Mix the remaining 2 tbs kirsch into the chestnut mixture. 12. If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup. 13. Bring the cream to a simmer, then remove from ehat and add chocolate. 14. Let stand for 5 minutes, then whisk smooth. 15. Cut the cooled cake into 3 layers. 16. Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture. 17. Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture. 18. Add the top layer and brush with the remaining 1/3 of the sugar syrup. 19. Cover the top and sides with the remaining chestnut mixture. 20. Chill the cake for 1 hour. 21. Cover the cake with the chocolate-cream glaze. 22. If desired, garnish with chocolate shavings. 23. Chill before serving. ---------------------------------------------------------------------------
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