Chestnut cake

Chestnut cake

Ingredients:
Chestnut flour 150 g
Flour 150 g
Sugar 150 g
Baking powder 2 t.s
Vegetable milk 35 cl
Margarine 50 g
Mixed dried fruit 100 g
Dark chocolate 150 g
Hazelnut liqueur or rhum 4 cl

Kitchen tools:
Sieve
Bol
Rubber spatula
Knife
Saucepan
Cake pan
Parchment paper

Preparation:
Heat the oven to 180ºC /356ºF.
Melt the margarine at low heat.
Meanwhile, sift the flours with the baking powder.
Add sugar and mix well with a rubber spatula.
Mix in the vegetable milk mixing well and after that the margarine, melted and cold.
Add walnuts, chocolate and liqueur.
Line the cake pan with parchment paper and fill with the batter.
Bake at 180ºC /356ºF. for 1 hour.
Once cold, sprinkle with icing sugar.

Chocolate’s salami

Chocolate’s salami

Ingredients: for the paste:
Pitted dates 500 g
Toasted hazelnuts 250 g
unsw. cocoa 100 g
Water 33 cl
Rum 4 cl
for finishing:
raisins 100 g
Toasted hazelnuts 100 g
ground cinnamon
Kitchen tools:
Food processor
Freezer
Strainer
Spatula
2 tablespoons
teaspoon
Aluminum foil
Bowl
Preparation:
In a food processor, pulse 250 g toasted hazelnuts to flour. Add cocoa and mix well.
Pour water, rhum and dates and process until thick and creamy.
Move to a bowl and stir raisins and the 100 g whole hazelnuts mixing with a rubber spatula.
Sift cinnamon on the aluminium foil.
Pour the mix using the spoons and cover with more cinnamon.
Roll in the aluminium foil in cilindric shape.
Freeze it for at least 4 hours.
Serve frozen and sliced.