Bundt Cake With Chestnut Flour And Chocolate Drops

Chestnut flour is gluten free, and it’s sweet flavor makes it perfect to replace all purpose flour in baking.

Preparation: 20 Minutes
Cooking 45/50 Minutes
Quantity for 8/10 people (medium Bundt cake mould)

RECIPE:

-200 g of flour 00
-150 g of chestnut flour
-100 g of milk (ambient temperature)
-4 large eggs (ambient temperature)
-180 g brown sugar (or white sugar)
-200 g butter (melted butter not hot)
-1 pinch of salt
-16 g of baking powder for cakes
-1 vanilla bean (vanilla gousses) or 2 teaspoons vanilla extract
Topping or for decorate:
white chocolate and marron glacé.

How to prepare chestnut bundt cake:

Whip eggs with sugar and 1 pinch of salt.
Add vanilla, milk and melted butter.
Add slowly flour and baking powder.
At last add chocolate drops.
Transfer the mixture into a greased and floured baking deep mold.
Bake in hot oven at 170 degrees for 45/50 Minutes.
Allow to cool.
Decorate with melted white chocolate and marron glacé.