Chestnut and Chocolate Cake.
Simple, rustic, delicious!
The chestnut and chocolate cake is a delightful autumn dessert with a rustic and unique flavor, fragrant and indulgent, perfect for chestnut lovers and more.
A simple cake to prepare, quick, just a bowl and electric beaters, and good to enjoy, perfect for breakfast, an afternoon snack, or a tasty break.
And if you want to make it even more indulgent, once cool, cut it in half, slightly soak it with rum, and fill it with Nutella or a mascarpone cream.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 eggs (at room temperature)
- 1 1/4 cups chestnut flour
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/8 cups sugar (3/4 cup for a less sweet version)
- 10 tablespoons butter at room temperature (or 1/2 cup corn oil)
- 3.5 oz dark chocolate
- 3.5 tablespoons rum (or milk)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 packet baking powder (16 g)
Tools
- 1 Electric Beater
- 1 Baking Pan
- 1 Bowl
- 1 Sieve
- 1 Spatula
- 1 Oven
- 1 Plate
Steps
Melt the dark chocolate in a bain-marie and set aside.
Grease a 9.5-inch pan (I used a bundt pan, but a regular one is fine).
Sift the chestnut flour together with the baking powder, cocoa powder, and flour.
Preheat the oven to 340°F static.
With the electric beaters (or stand mixer), work the butter with the sugar in a large bowl until creamy, then add the eggs and the pinch of salt, work again until the mixture is fluffy and foamy, add the rum, and mix again to combine everything.
Gradually add the flour mixture while continuing to beat, mixing until smooth and homogeneous.
Add the vanilla and melted chocolate, mix again.
Pour into the greased pan.
Bake at 340°F on the lower shelf of the oven (the shelf just above the base) for about 40 minutes, do the toothpick test in the center to check if the cake is cooked, otherwise continue baking for a few more minutes.
Once the cake is cooked, remove it from the oven and let it cool before placing it on a serving plate.
Melt the dark chocolate in a bain-marie and set aside.
Grease a 9.5-inch pan (I used a bundt pan, but a regular one is fine).
Sift the chestnut flour together with the baking powder, cocoa powder, and flour.
Preheat the oven to 340°F static.
Place the butter with the sugar in the bowl 30 sec/vel 2.
Add the eggs and the pinch of salt 40 secvel5.
Add the rum 30 secvel3.
Add 13 of the flour mixture 30 secvel 3.
Add half of the remaining flour mixture 30 secvel 3.
Add the rest of the flour 30 secvel 3.
Scrape the batter to the center, add the vanilla and melted chocolate 40 secvel3.
Pour the batter into the greased pan.
Bake at 340°F on the lower shelf of the oven (the one just above the base) for about 40 minutes, do the toothpick test to check if the cake is cooked, otherwise continue baking for a few more minutes.
Once the cake is cooked, remove it from the oven and let it cool before placing it on a serving plate.
The chestnut and chocolate cake is ready to be enjoyed… ENJOY YOUR DESSERT!
And if you want to make it even more indulgent, once cool, cut it in half, slightly soak it with rum, and fill it with Nutella or a mascarpone cream.
