For the chestnut dessert, beat the eggs with the water until foamy. Add the sugar while stirring constantly.
Mix the flour and cocoa, sift over the mixture and fold in. Spread on a baking tray lined with baking paper and bake for approx. 12 – 15 minutes. Cut out slices from the sponge cake with a large round cookie cutter and place on dessert plates.
Puree chestnuts with powdered sugar and rum, press through a potato press onto the cake slices. Whip the cream, pour on top and serve the chestnut dessert.
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