A Gluten-Free “Torta Di Castagne e Cioccolato” - Chestnut and Chocolate Cake!
A family member in Italy sent me a package with chestnut flower because she knows how much I adore chestnuts and baking with chestnut flour! And of course, I am a huge chocolate lover :)
One of my fondest memories as a child growing up in Italy was when we would go hunting for chestnuts! Chestnuts are harvested between September and October by finding those that have fallen to the ground. It’s true, once the chestnuts reach the rich degree of ripeness, they detach themselves from the tree and fall to the ground. It was exciting being in the woods and participating in this annual “treasure hunt” that was so much fun.
Chestnuts can be used in both sweet and savory preparations but ’Tis the season to be roasting chestnuts on an open fire and that is one of our favorite ways to enjoy them. My grandparents cooked everything in a wood burning stove or bonfire. Nothing like it! Priceless memories.
My family in Italy also shared the following recipe with me but I’ve made some modifications to make it gluten-free, as well as utilizing ingredients that are easy to find here in the United States. It is also dairy-free!
Chestnuts are excellent sources of vitamins and minerals that benefit your body from head to toe so enjoy this delicious, heart-warming, gluten-free, dairy-free cake!
Yields: 6 to 8 portions - I’d lean more towards 6 abundant servings!
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
2 cups + 2 1/2 tablespoons chestnut flower (https://amzn.to/2L2iDo6)
1/3 cup organic cacao powder (https://amzn.to/36I78KW)
1 1/2 tablespoons baking powder
3 eggs, room temperature
1 cups + 1 tablespoon caster superfine baker’s sugar (https://amzn.to/36IqCz1)
1/3 cup organic sunflower oil (https://amzn.to/2Lb4LIp)
1/2 teaspoon psyllium husk (https://amzn.to/3mNkBGS)
1 cup almond milk (or milk of your choice)
Powdered sugar for garnish
Preheat oven to 355 degrees F.
Grease and flour a springform pan and set aside.
In a large mixing bowl sift together flour, cacao powder and baking powder. Add psyllium husk and mix well. Set aside.
In a stand-up mixer with whisk attachment, mix eggs and sugar until light and fluffy. Add sunflower oil and mix until well combined. Slowly add the flour mixture and mix well. Slowly add milk and mix until you have a homogenous mixture.
Transfer mixture into the prepared pan and bake for 35 to 40 minutes. Insert toothpick or skewer into the middle of the cake. If it comes out clean the cake is done.
Once baked, allow to cool in the cake pan for 5 minutes, them remove and allow to cool on a wire cooling rack. This cake is delicious when served warm. Garnish with powdered sugar.
Store in an air-tight container and in a cool dry place for up to 3 days - if it lasts that long!
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