| 1 |
Preheat oven to 350 F. Place 12 ounces chocolate in top of double boiler set over barely simmering water. Stir until melted and smooth. Remove from over water and cool to barely lukewarm. |
| 2 |
Combine chestnut spread, 1/2 cup margarine, egg yolks, and salt in large bowl. Using electric mixer, beat until smooth and blended. Add melted chocolate, brandy, and orange peel; beat until blended. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add sugar to whites, beating until stiff but not dry. Fold whites into chestnut mixture in 3 additions. Transfer batter to 10-inch-diameter springform pan; smooth top. |
| 3 |
Bake cake until top is set, dry-looking, and firm to touch and tester inserted into center comes out with some moist batter still attached, about 35 minutes. Cool cake in pan on rack (center will fall). Press down sides of cake with spatula to make level with center. |
| 4 |
Combine remaining 1/4 cup margarine and orange juice concentrate in small saucepan. Bring mixture to simmer over medium heat, stirring. Remove from heat. Add remaining 8 ounces chocolate. Whisk until blended and smooth. Cool glaze 15 minutes. |
| 5 |
Cut around cake; remove pan sides. Line rimmed baking sheet with foil. Place cake on rack in center of foil. Slowly pour glaze over cake, smoothing sides and top and scraping up glaze from foil to reapply as needed. Let stand until glaze is completely set. |
| 6 |
Drain 12 chestnuts from syrup, if using, and arrange around edge of cake. |
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