FASHION&FOOD: CHESTNUTS

from 2dayslook.com

Castagnacccio*-Brownie  from the blog "Volevo fare lo chéf"
*castagnaccio | is a rustic chestnut flour cake (castagna = chestnut) from Tuscany. Its taste is quite unusual between a cake and a savoury pancake with raisins, pine nuts, rosemary, extra virgin olive oil and walnuts. Usually no baking powder or sugar is added (high quality chestnut flour is supposed to be sweet enough). It’s traditionally made in autum as new chestnut flour is prepared in early fall.

Ingredients: dark chocolate 60% cocoa 4.30 oz (120g) | all purpose flour (italian 00 flour) 1.80 oz (50g) | chestnut flour 1.25 oz (35g) | eggs, organic 2 | sugar 3/4 cup (150g; 5.35 oz) | “delicate” extra virgin olive oil 1/3 cup (80g) | a pinch of salt | raisins , organic 2 tbsp | walnuts, coarsely chopped 1-2 tbsp |pine nuts 2 tbsp | fresh rosemary sprigs and icing sugar to taste.

Melt the chocolate and keep aside . Whip the eggs with the sugar for a few minutes until soft and pale. Add the melted chocolate, all purpose flour sifted with chestnut flour + salt, and olive oil*.  Add the raisins**. Pour into a square tin lined with non-stick baking paper. Decorate with walnuts, pine nuts and chopped fresh rosemary. Bake at 170°C from 15 to 25 minutes depending on favourite texture/cooking*** (times and temperatures vary depending on the oven). When cool, cut the castagnaccio-brownie into diamond shapes and sprinkle it with powdered sugar . *use a mild/delicate flavor extra virgin olive oil to let the chestnut flour give off its aroma;

**soak and squeeze raisin if it seems too dry (I use organic raisin and usually don’t need to soak it);

***like the classic brownies, this castagnaccio-brownie cake is great if left slightly wet/raw on the inside. Also remember that cooking continues even after removing the cake from the oven.