When you close the kitchen door to devote yourself to the preparation of some special dessert, the expectations of those who remain outside are always high as they become aware of the mystery hovering around the kitchen: how, then, can we satisfy those who want to try something new, maybe at the end of a meal, if not with a special cake? We have decided to try out a recipe in which will agreeably combine some soft and delicate chocolate with the fragrance and taste of chestnuts, a combination of typically autumnal hues that could accompany any break during the day, from breakfast to an afternoon snack, especially if it was accompanied by tea, coffee or milk. Are you ready to make a delicious cake that makes the most of your skills in the kitchen? Our recipe for chestnut chocolate cake is ready to surprise you ...
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Artisan chocolate panettone
Break the chocolate into a heat-proof bowl, add the butter and place over a pan of barely simmering water (or into bain-marie) until melted. Allow to cool. Preheat the oven to 160 °C. Sift the flour with the cocoa. Break the eggs, separating the whites from the yolks. Mix the yolks with the sugar and a spoonful of milk and beat with a wooden spoon until you have a frothy and whitish mixture. Combine with the flour and cocoa. Boil the chestnuts, peel them, cut them into small pieces and mix into the dough. Add the egg and flour dough to the melted chocolate, and mix well. Add a pinch of salt to the egg whites, beat until they hold stiff peaks and mix gently into the dough. Grease a 22 cm cake tin with high edges, pour in the mixture and place in the preheated oven for 25 minutes. Serve warm.
Beat the egg whites until stiff and add them a tablespoon at a time to the mixture, always stirring in the same direction.