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Chestnut cake is a rustic, enveloping cake that celebrates the authentic flavours of autumn.
Made with chestnut flour, this cake has a soft and slightly moist texture, with a delicate and naturally sweet taste reminiscent of the earth and mountain traditions.
Perfect for breakfast or as a dessert accompanied by a cup of tea or coffee, chestnut cake also lends itself to mouth-watering variations, enriched with chocolate, honey or dried fruit.
Simple but rich in taste, it is an ideal choice for those who love genuine flavours and wish to bring to the table a dessert that encapsulates all the warmth and goodness of the autumn season.
Preheat the oven to 170.
Grease and flour the mould.
Beat the eggs, incorporating the sugar and salt a little at a time until you have a white, eggnog mixture. Gently add the flour and baking powder.
Work the butter until creamy and incorporate it into the zabaglione and add the coffee and chocolate chips. Pour everything into the mould and bake for 45/50min.
Let cool before releasing the cake from the mould.