Chocolate Chestnut Flour Cake
Giannetti Artisans has introduced a new recipe for our Chocolate Chestnut Flour Cake, perfect for the autumn months. We utilize our premium Chestnut Flour sourced from the scenic hills of Garfagnana, Tuscany, just outside Lucca. The delightful blend of chestnut sweetness and unsweetened chocolate makes it an ideal choice for a delicious breakfast treat or an afternoon snack.
Preparation Time: 20 minutes
Servings approximately: 10-12
Chocolate Chestnut Flour Cake ingredients:
8 OZ (240 g) of Giannetti Artisans 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:
Combine sugar and eggs in a mixer and blend until a light-colored cream forms.
Incorporate sifted cocoa powder and baking powder into the mixture. Use a whisk to blend all the ingredients.
In a separate large bowl, sift the chestnut flour and pour in the milk. Stir until a smooth, thick cream is achieved.
Gently fold this mixture into the other cream (sugar, eggs, cocoa powder, and baking powder), mixing carefully from the bottom to the top of the bowl.
Grease a 10-inch pan with butter and dust it with flour to prevent sticking.
Bake at 350°F for approximately 45-50 minutes.
Once cooled, dust with powdered sugar and enjoy!