First, beat the egg yolks with sugar until foamy. Beat the egg whites, also with a pinch of sugar, until stiff. Now stir the flour with the chestnut puree into the yolk mixture and fold in the beaten egg white. Butter a springform pan well, pour in the mixture and bake in a preheated oven at 180 °C for about 35 minutes. Remove the sponge cake, allow to cool briefly and remove from the pan. Allow to cool. Meanwhile, for the cream, whip the egg yolks with the cream and sugar over steam until thick and fluffy. Then add the room-warm butter, chestnut puree and grated chocolate. Mix everything well and let it cool down. Then cut the sponge cake in half crosswise and spread the cake base with most of the prepared maroni cream. Place the second half of the cake on top and spread the rest of the cream all over the cake. If desired, pour some cream into a piping bag and pipe small rosettes on the cake. Decorate with chestnut rice and/or finely chopped chestnut chips.
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