Chocolate Chestnut Cake Video Recipe
Giannetti Artisans new recipe for our Chocolate Chestnut Cake is a great recipe for the fall season. We use our own excellent Chestnut Flour, sourced from the hilltops of Garfagnana, Tuscany, right outside of Lucca. The sweetness of the chestnuts and the unsweetened chocolate create an excellent combination for a tasty breakfast companion or for an afternoon snack.
Preparation Time:
20 minutes
Servings:
10-12
Ingredients for Chocolate Chestnut Cake:
8 oz (240 g) of Giannetti Artisans Italian Chestnut Flour
2 oz (60 g) of Unsweetened Cocoa Powder
4 oz (125 g) of Sugar
5 medium-sized Eggs
0.6 oz (16 g) of Baking Powder
1.3 cups (300 ml) of Fresh Milk
Instructions:
Put sugar and eggs in a mixer and mix until you obtain a clear colored cream. Add the previously sifted cocoa powder and baking powder. Mix all ingredients with a whisk.
Sift the chestnut flour into a large bowl, then add the milk. Mix until you obtain a smooth and dense cream. Add the other cream (sugar, eggs, cocoa powder, and baking powder) and delicately mix everything. Mix from the bottom of the bowl to the top.
Butter & dust a 10-inch pan with some flour to prevent sticking.
Bake at 350°F for about 45-50 min.
After cooling, sprinkle with powdered sugar and enjoy!