18 dic 2009

Chestnut, chocolat and pineapple cake


200 gr chestnut flour
50 g cornflour
200 gr sugar
150 grams of dark chocolate
50 g butter
3 eggs
100 ml of canola oil
150 ml milk
1 packet vanilla

1 packet of yeast
8 slices of pineapple in syrup
icing sugar


Melt the chocolate in a water bath with the butter, meanwhile sifted chestnut flour with the cornflour, yeast, sugar and vanilla. Add the eggs, milk and oil. Mix well. Grease and flour a cake mold and pour half the mixture, cover with 4 slices of pineapple into the mixture, add the remaining melted with chocolate and mix. Spread the mixture on the chocolate mold and put on the other 4 slices of pineapple. Bake at 160 ° (preheated oven) for about an hour. Before serving cover it with icing sugar.

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