1. Preheat oven to 350 degrees Fahrenheit. Line a 10-inch round (or nine-inch square) baking pan with Gefen Parchment Paper and grease (you can also use individual ramekins).
2. Place chocolate in a glass or ceramic bowl. Heat non-dairy whipped topping in a small saucepan. Bring to a boil and pour over chocolate. Let sit for a minute to let the chocolate melt, then stir to combine. (You can put it in the microwave for 30 seconds if there’s still bits of chocolate that won’t melt).
3. Let cool a bit, then whisk in the egg and remaining chestnut paste.
4. Pour ganache mixture into prepared baking pan (or individual ramekins) and bake for 20 minutes, or until middle is firm. Remove from oven and let cool.