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 excellent Chestnut Flour brought to you from the hilltops of Garfagnana, Tuscany, right outside of Lucca. The sweetness of the chestnuts and the unsweetened chocolate creates an excellent combination for a tasty breakfast companion or for an afternoon snack.
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
Preparation:
Put sugar and eggs in a mixer and mix until you obtain a clear colored cream. Add previously sifted cocoa powder and baking powder. Mix all ingredients with a whisk.
Sift the Chestnut Flour in a large bowl then add the milk. Mix until you obtain a smooth and dense cream. Unite to other cream (sugar, eggs, cocoa powder and baking powder) and delicately mix everything together. Mix from the bottom of the bowl to the top.
Butter & dust with some flour a 10 inch pan to avoid sticking.
Bake at 350°F for about 45-50 min.
After cooled sprinkle with powdered sugar and enjoy!
