Torta di Castagne e Cioccolata
Chocolate and Chestnut Cake

1 ounce plain white or Italian type 00 flour, plus extra for dusting
8 ounces chocolate with 70% cocoa solids
4 ounces unsalted butter
4 large range eggs, separated
11 ounces canned, sweetened chestnut puree
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 ounces caster sugar
Icing sugar, for dusting

Pre-heat oven to 350° F. Grease and line a 8 inch deep round cake tin.
Dust with flour. Break the chocolate into a bowl and add the butter.
Place over a saucepan of simmering water and heat, stirring constantly,
until smooth. Take care not to overheat. Remove from the heat. Sift the
flour into a bowl, add the egg yolks, chestnut puree and vanilla extract
and whisk together. Stir in the chocolate mixture. Whisk together the egg
whites and cream of tartar until they just hold their shape, then
gradually whisk in the sugar until stiff. Do not overbeat. Add a quarter
of the egg whites into the chocolate mixture, then the remaining whites.
Pour into the prepared tin and bake in the oven for 40-45 minutes, until a
skewer, inserted into the center, comes out moist but not sticky. Leave
the cake to cool in the tin. It will have risen and then dropped slightly
in the center. When cold, turn out and dust with sifted icing sugar
before serving.

That's it!


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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