The CAKE WITH CHESTNUT FLOUR AND COCOA is a delicious way to enjoy the benefits of chestnut flour while savoring a simple yet satisfying dessert. This soft cake is perfect for breakfast or as a snack, and it is a healthy choice thanks to its fiber and antioxidant-rich chestnut flour content.
The cake with chestnut flour and cocoa is a culinary delight that embodies the tradition of mountain regions and the modern passion for chocolate. This dessert, besides pleasing the palate, also offers health benefits thanks to the natural ingredients it contains.
The chestnut flour is a historical ingredient in the kitchens of Italian mountain regions. Extracted from dried chestnuts, this flour gives a natural sweetness and a slightly nutty flavor to dishes. It is gluten-free, making it an ideal option for those following a gluten-free diet.
If you want to add a touch of indulgence, you can also add chocolate chips to the recipe. Personalize this cake with chestnut flour according to your taste and enjoy it with a cup of coffee or tea. With its simplicity and goodness, this cake will soon become a favorite recipe.
Even those who don’t have much kitchen experience can achieve excellent results. The basic ingredients include chestnut flour, cocoa powder, sugar, eggs, butter or oil, milk, and a pinch of baking powder. The cake is ready in less than an hour, resulting in an inviting dessert with a distinctive flavor.
Join me in the kitchen today for the cake with chestnut flour and cocoa.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup chestnut flour
- 1/4 cup unsweetened cocoa powder
- 7/16 cup sugar
- Half packet baking powder
- 2 eggs
- 2 tbsp butter
- 1/4 cup milk
Steps
Melt the butter and set aside.
Beat the eggs with the sugar until they double in volume.
Add a little flour and the butter, continue mixing with the beaters, gradually adding the rest of the flour, cocoa, and milk.
Pour the batter into a greased and floured 8-inch pan and bake in a preheated oven at 350°F for about 35 minutes.
For a 9-inch pan, double the doses. Always perform a toothpick test before removing from the oven, let it cool, dust with powdered sugar, and serve.
Bon appétit
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Discover the blend of tradition and innovation with the cake with chestnut flour and cocoa. A sweet recipe that will win you over with its unique flavor and ease of preparation. Delight your palate and surprise guests with this irresistible dessert!
Cake with chestnut flour and cocoa
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FAQ (Questions and Answers) Cake with chestnut flour and cocoa
Can I replace chestnut flour with another flour?
Yes, you can replace chestnut flour with wheat or whole wheat flour, but the taste and texture will be different.
Can I add chocolate to the Cake with chestnut flour?
Absolutely! Adding chocolate chips or extra cocoa will make the cake even tastier.
Is this cake suitable for celiacs?
If you use gluten-free certified chestnut flour, the cake can be suitable for those with celiac disease.
Does it keep well for a long time?
The cake keeps well for a few days in an airtight container at room temperature.
Can I freeze this cake?
Yes, you can freeze individual cake slices in a food bag for later consumption.
Can I replace butter with oil?
Certainly! If you prefer a lighter dessert, oil will work fine.
