The CHESTNUT FLOUR AND CHOCOLATE RING CAKE is a delightful dessert with a soft, light batter and a unique, very pleasant flavor. It can be served for breakfast, as an afternoon snack, or as a dinner dessert, possibly accompanied by a chocolate sauce or whipped cream, and even garnished with a marron glacé. It is completely gluten-free, making it ideal for those with gluten sensitivities.
This ring cake is rich and aromatic thanks to the chestnut flour, with its unmistakable taste, the delicious dark chocolate chips, and, of course, the rum which, even in a small amount, lends an unmistakable aroma that pairs wonderfully with the other two ingredients.
Preparing it is really simple and within everyone’s reach: you just need to gather the ingredients at any supermarket and you can get to work to quickly have a truly special dessert.
SEE OTHER RECIPES WITH CHESTNUT FLOUR:
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 236.59 (Kcal)
- Carbohydrates 29.63 (g) of which sugars 20.51 (g)
- Proteins 3.92 (g)
- Fat 11.62 (g) of which saturated 2.18 (g)of which unsaturated 7.03 (g)
- Fibers 1.83 (g)
- Sodium 30.17 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1 1/6 cup chestnut flour
- 2 1/2 tbsp cornstarch (maizena)
- 1 packet baking powder
- 1/3 cup sunflower oil
- 1/3 cup milk (at room temperature)
- 1 tbsp rum
- 1/2 cup dark chocolate chips
Tools
- 2 Bowls
- 1 Hand mixer
- 1 Pan
- 1 Sieve
Steps
To prepare the CHESTNUT FLOUR AND CHOCOLATE RING CAKE, first make sure all ingredients are at room temperature.
Separate the egg yolks from the whites and place them in two different bowls.
Add the sugar to the yolks and whisk until pale and fluffy. Add the sunflower oil and milk and incorporate well.
Add the sifted chestnut flour, baking powder and cornstarch. Mix everything until you obtain a smooth batter. Add the rum and fold it in.
Whip the egg whites with a pinch of salt until stiff peaks form. Add them gradually to the yolk mixture and gently fold in with a spatula.
Once the egg whites are incorporated, fold in the chocolate chips.
Butter and dust with cornstarch a pan 8–8 2/3 in in diameter (20–22 cm), pour in the batter, and bake in a preheated static oven at 356°F for 35 minutes.
Check baking by inserting a skewer into the center of the cake; it should come out dry.
When baking is finished, leave the ring cake with chestnut flour and chocolate in the oven for 5 minutes with the door slightly ajar, then remove it and let it cool completely before unmolding.
