Cake with chestnut flour and chocolate
The chestnut and chocolate cake, so soft and fragrant, is perfect for those who love to relax themselves while sipping a steaming cup of tea. The rustic flavour of this cake, which has sweet notes pleasantly contrasted by the presence of cocoa, makes it the ideal conclusion to a delicate meal.
Ingredients for a 22 cm baking tray
- 240 g of chestnut flour
- 20 g of cocoa powder
- 160 g of sugar
- 250 g of eggs
- 16 g of baking powder for cakes
- 310 g of whole milk
- 1 vanilla pod
Cake with chestnut flour and chocolate: the recipe
To prepare the chestnut and chocolate cake make sure all the ingredients are at room temperature: break the eggs in a planetary bowl, add the sugar and the seeds of a vanilla berry, then whip until the mixture is clear and frothy (for about 10 minutes).
In the meantime, sift the chestnut flour, yeast and cocoa in a bowl.
Now you can pour the milk and dilute it all using a whisk: be careful not to form lumps. To this dough, add a little bit of egg and sugar mixture, which will be used to soften and dilute the mixture.
Then add the remaining part and amalgamate very gently so as not to dismantle the eggs, then incorporate with the spatula with movements from bottom to top. Butter and cover with baking paper and bake in a static preheated oven at 170° for 70 minutes, on the lower shelf of the oven.
Try the stick test at the end of baking to make sure the cake is cooked. Remove from the oven and leave to cool before turning out the cake to serve. If you prefer, sprinkle a pinch of icing sugar on your chestnut and chocolate cake.
