Chestnut and chocolate cake

Name: Chestnut and chocolate cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: Chestnut flour 2 cups; Unsweetened cocoa powder 3 tbsp; Sugar ¾ cup; Eggs medium 5; Powdered yeast for sweets 1 &frac13; tbsp; Whole milk 1 &frac13; cup; Vanilla bean 1

Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 1 h 10 min
Serving: 8 persone
Cost: Low

PRESENTATION

Today we present you with the perfect dessert for those warm autumn evenings, a time for Halloween recipes, pumpkins and ... chestnuts. Chestnut and chocolate cake, oh so soft and aromatic, is a favorite for those who love to treat themselves to something sweet while they sip a piping hot cup of tea. Lovers of more'ish experiences can even accompany a generous slice of this cake with some delicate custard. The rustic flavor of the chestnut and chocolate cake, filled with sweet notes pleasantly contrasted by the presence of cocoa, make it the perfect dessert at the end of a delicate meal. Prepare it with us!

If you liked this recipe why not try our chestnut tart too!

INGREDIENTS
Ingredients for a 9" (22 cm) mold: Chestnut flour 2 cups (240 g); Unsweetened cocoa powder 3 tbsp (20 g); Sugar ¾ cup (160 g); Eggs 5 (250 g) - medium; Powdered yeast for sweets 1 ⅓ tbsp (16 g); Whole milk 1 ⅓ cup (310 g); Vanilla bean 1

Preparation

How to prepare Chestnut and chocolate cake

To prepare the chestnut and chocolate cake, make sure that all ingredients are at room temperature. Place the eggs in a planetary mixer, followed by the sugar 1 and the seeds from one vanilla pod 2. Whisk for around ten minutes or until the mixture becomes light colored and frothy (if you do not have a planetary mixer you can use an electric whisk) 3.

In the meantime, sieve the chestnut flour 4, baking powder 5 and cocoa 6 in a bowl.

Now add the milk, at room temperature, and whisk gently 7: be sure to avoid the formation of lumps 8. Now add some of the egg and sugar mix to this dough 9,

to soften and temper the mixture 10. Add the remaining part 11 and gently mix so that the eggs do not deflate. Fold in with the spatula, from the bottom up. Butter and line a 9" (22 cm) diameter cake mold with baking paper. Pour the mixture into the mold 12

and bake in a static oven preheated to 340°F (170°C), for 70 minutes, on the lowest rack 13. Check that it is done by performing the toothpick test. Remove from the oven and leave to cool before removing the cake from the mold and serving 14. If you prefer, sprinkle a pinch of icing sugar over your chestnut and chocolate cake 15!

Storage

Store your chestnut and chocolate cake in the refrigerator for up to 3-4 days: the important thing is that you cover it with paper wrap or keep it in a container. You can freeze it if you prefer, once baked and left to cool thoroughly.