Chestnuts and Chocolate Pie

The chestnut and chocolate pie will be perfect during the autumn period when the chestnuts are in season and are used to make lots of sweets and many different preparations.

Typical of this period is the smell of chestnuts in the oven that fills the houses and streets of our cities at this time of year. In this case, chestnut flour is used to prepare a really extraordinary cake, very tasty and greedy but especially particular in its flavor and consistency.

The preparation is very simple but the final result will be really amazing.


  • 2 and ¾ cups chestnut flour
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 4 eggs
  • 1 and ½ cup of milk
  • 60 g of dark chocolate
  • 1 sachet of vanillin
  • 16 g of baking powder
  • powdered sugar to taste


Start with the eggs. Leave them at room temperature for at least half an hour before starting the preparation. This precaution is always very important in order to have a really perfect result.

Add the eggs inside the planetary or in a bowl with the sugar. Work for a few minutes to obtain a well thick and airy compound that increase its initial volume.

Achieved this result, add milk, which must also be at room temperature. If you have not had time to leave it out of the fridge for at least half an hour, heat it slightly in the microwave or in a saucepan. It is important, however, that the milk does not get too hot because, otherwise, it will ruin the final result.

Add the milk little by little use the dry ingredients, namely chestnut flour, yeast and vanillin and bitter cocoa. Sieve all these ingredients with a narrow mesh strainer. In this way, they will not form lumps within the preparation, which would then ruin the final result.

Mix the dry ingredients well by adding them a little at a time to the mixture and continue to work for a few minutes. Work energetically but not too fast and not with circular movements to avoid disassembling the initial compound that you have prepared.

Mince roughly the dark chocolate and then melt it in a bain-marie on a saucepan. Alternatively, use the microwave. Be very careful if you melt the microwave chocolate: just a few seconds too much to burn the chocolate and then give an unpleasant taste to your mixture and your cake.

Leave the melted chocolate aside to cool for a few minutes and then add it to the previously prepared compound and incorporate it always with very delicate movements. At this point pour the mixture into a mold of 9,449 inc of diameter previously greased and floured or covered with baking paper.

If you wish, use a non-stick spray, but in any case take care to line or cover the cake tin properly to prevent the cake from sticking to the bottom or the bottom and it is more difficult to extract it without ruin it.

Place then the chestnut and chocolate cake in a preheated oven at 330°F for about 65-70 minutes. In the last minutes of cooking, make the toothpick test to check the degree of cooking of your cake. Insert a toothpick in the center of the cake and extract it.

When this is dry it is a sign that the cake is well cooked so you can take it out and serve it after it has cooled. If, however, the toothpick still shows traces of dough you will have to continue cooking for a few more minutes. It will be ready when you have a dry toothpick.

Leave the cake to warm for at least 10-15 minutes and then sprinkle it with icing sugar to serve it making it even more delicious.


Store the chestnut and chocolate for a maximum of 3-4 days under a glass jar or in an airtight container. In fact, it is important to preserve contact with the air to keep the cake soft even after several days.

If you want to make it softer you can pass it for a few seconds in the microwave. In this way you will make it even more delicious.

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