Chocolate Chestnut Cake.
Rustic, aromatic, simple, delicious!
Castagnaccio is a typical simple Tuscan cake, it is prepared in a flash, and it has a rustic chestnut flavor that makes it so good, and this version is even more delicious because it’s chocolate-flavored 🙂
To prepare the chocolate castagnaccio, get fresh chestnut flour; it must be sweet. Once I got an old bitter type, and it had a bad taste, make sure to ask or check the expiration date on the package when you buy it.
Also try:
- Cuisine: Italian
Ingredients
- 3 3/4 cups chestnut flour
- 3/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 3 1/2 tbsp extra virgin olive oil
- 1 2/3 cups milk
- 1 1/4 cups water
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 3/4 cup walnut kernels
- 1/2 cup raisins
- 1 shot glass rum (you can skip it)
- 3/4 cup pine nuts
- 1 sprig rosemary
Tools
- 1 Tart Pan
- 1 Bowl
- 1 Hand Whisk
- 1 Spatula
- 1 Oven
Steps
Chop the walnut kernels.
Rinse the raisins and soak them in room temperature water.
Preheat the oven to 375°F.
Sift the chestnut flour and place it in a large bowl.
Also sift the unsweetened cocoa and add it to the chestnut flour, add the sugar and salt, mix with a spatula, gradually add the milk and water while mixing with a hand whisk until smooth and homogeneous, without lumps, then add the oil and rum.
Set aside some pine nuts, a few walnut kernels, some drained raisins, and a few rosemary needles for the final decoration.
Mix the remaining nuts, chocolate chips, and other rosemary needles into the chestnut flour mixture and mix well.
Grease a shallow 12.5-inch tart pan and pour in the chestnut mixture, decorate the surface with the reserved nuts and rosemary needles.
Bake at 375°F for about 40 minutes, cracks will form on the surface, and the nuts will be golden.
Remove from the oven and let it cool.
Chop the walnut kernels.
Rinse the raisins and soak them in room temperature water.
Preheat the oven to 375°F.
Place the chestnut flour and cocoa in the mixing bowl, add the sugar and salt 20 secvel2.
Gradually add water, milk, rum, and oil through the lid opening with the Bimby running at Speed 2, once the liquids are added, mix for 40 sec/Speed 3.
Set aside some pine nuts, a few walnut kernels, some drained raisins, and a few rosemary needles for the final decoration.
Mix the remaining nuts, chocolate chips, and other rosemary needles into the chestnut flour mixture and mix well.
Grease a shallow 12.5-inch tart pan and pour in the chestnut mixture, decorate the surface with the reserved nuts and rosemary needles.
Bake at 375°F for about 40 minutes, cracks will form on the surface, and the nuts will be golden.
Remove from the oven and let it cool.
Chocolate Chestnut Cake is ready to enjoy… ENJOY YOUR DESSERT!
Also try the classic version of castagnaccio, you can find the recipe CLICKING HERE.
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