Ingredients for a 22 cm mold:
240 g chestnut flour 🌰
20 g bitter cocoa powder 🍫
160 g sugar 🍬
250 g eggs (about 5 medium) 🥚
16 g baking powder 🍰
310 g whole milk 🥛
1 vanilla pod
Method:
Preparing the dough: Make sure all the ingredients are at room temperature. In a planetary mixer, break the eggs, add the sugar and the seeds of the vanilla pod. Whip for about 10 minutes until the mixture is light and frothy.
Sift the dry ingredients: In a bowl, sift the chestnut flour, cocoa and yeast.
Add the milk: Pour the milk at room temperature and mix with a whisk to avoid lumps. Add a little of the egg mixture to soften everything.
Complete the dough: Gently incorporate the rest of the egg mixture, mixing from the bottom up so as not to deflate the dough.
Cooking: Butter and line a 22 cm cake tin with baking paper. Pour the mixture and bake in a static oven preheated to 170°C for about 70 minutes. Do the toothpick test to check the cooking.
Service: Remove from the oven and let cool before removing from the tin. If you like, sprinkle the cake with icing sugar.
-Tips and Tricks:
Flavor: Add orange zest or a pinch of cinnamon for an even more enveloping flavor.
Storage: Store the cake covered in the refrigerator for 3-4 days, or freeze it once cooled.
Variations: Accompany with a custard for an even more delicious dessert!
