FOR GLAZE:
1/2 lb plain chocolate
2 Tbsp. butter
2 Tbsp. milk

TOPPING:
3 Tbsp. icing sugar
2 Tbsp. cocoa powder
2 cups fresh strawberries (optional)
1/2 cup dark chocolate, melted (optional)

Grease a 8" cake ring mould with a butter. Separate the ring from the bottom base of the cake mould and place bottom of the mould onto baking sheet.

Cut a slice (about 2-inch thick) from the bottom of the Panettone to line the base of the cake mould and spoon over the rum.

In a large bowl, mix together the mascarpone and the sweetened chestnut purée. Set aside.

In another bowl lightly whipp double cream. Fold the lightly whipped cream into the chestnut and mascarpone mixture.Spread prepared cream over the base of the panettone and chill in the fridge for at least 2 hours.

Place a hot kitchen towel arround the mould to remove the ring and lift ring off. Put the cake on  the serving plate.

Melt the chocolate and butter over a low heat and stir in the water until smooth. Pour over the cake top and spread lightly to the edges using a palette knife or spatula. Refrigerate for another 2 hours or until the chocolate is set and the cake is chilled through.

TO DECORATE:
Gently lay five long strips of greaseproof paper on the cake's surface. Sift a thin layer of icing sugar over the top and then remove the strips. Gently lay paper strips across the pattern and sift a thin layer of cocoa powder. Lift the strips to reveal a pattern. Top the cake with the desired decoration or fresh 1 cup of fresh strawberries diped in chocolate and serve.

This is a very festive Christmasy dessert using chestnuts which are traditional at this time of year, and Pannetone which is the classic Italian Christmas cake from Milan.

TIP: Pannetone is traditional Italian Christmas cake from Milan and is very time consuming and hard to make. For this recipe, we suggest you to buy Panettone from a first-rate baker, instead of baking your own.