Chocolate Chestnut Castagnaccio Cake Recipe

Name: Chocolate Chestnut Castagnaccio Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7/8 pound chestnut flour; 4 tablespoons granulated sugar; 11/16 cup cocoa bittersweet, powdered; 2 7/8 tablespoons dark chocolate chips; pine nuts; raisins; 1 ounce marsala wine; 5/8 cup warm water; 5/8 cup milk; 2 tablespoons extra-virgin olive oil; salt; rosemary

Servings: persons

7/8 pound chestnut flour
4 tablespoons granulated sugar
11/16 cup cocoa bittersweet, powdered
2 7/8 tablespoons dark chocolate chips
pine nuts
raisins
1 ounce marsala wine
5/8 cup warm water
5/8 cup milk
2 tablespoons extra-virgin olive oil
salt
rosemary

1
Soak a handful of raisins in warm water for approximately 10 minutes
2
Place the flour and the cocoa in a large bowl, add the sugar and stir with a whisk to combine.
3
Gradually add the water and the milk, stirring to eliminate any lumps.
4
When the mixture is creamy, add the Marsala wine, a pinch of salt, a generous handful of pine nuts, and most of the drained raisins.
5
Grease a large baking sheet, measuring 22 x 30 centimeters, with the oil and add the mixture.
6
Sprinkle with the chocolate chips, the remaining raisins, a few pine nuts and some rosemary.
7
Bake at 200C for approximately 35 to 40 minutes, until the surface begins to crack.
8
Remove the cake from the oven and cool.

601

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7/8 pound chestnut flour, 4 tablespoons granulated sugar, 11/16 cup cocoa bittersweet, powdered, 2 7/8 tablespoons dark chocolate chips, and more.

Yes, Chocolate Chestnut Castagnaccio Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chestnut Castagnaccio Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions