A simple and comforting chocolate chip chestnut apple cake recipe like we’re used to like them at that time of year. Chestnut flour gives it a very moist and soft texture, the hardest part in the whole process is definitely to stay patient until its complete cool down before to be unmold. I’d almost bet that it tastes even better once frozen and heated again for breakfast; the slice currently in front of me is a proof of evidence.
Even if my presence in the kitchen is timidly getting better again, I definitely value simple, comforting and fast recipes lately, like this chocolate chip chestnut apple cake. Almost 3 months after moving into my new flat, I can finally say that the kitchen is almost done, at least done enough to make me feel in peace. Still some details here and there to add and one nice danish sideboard to install this week that’ll finally host all the props for my blog and client shootings, then it should help to recenter myself and be more productive, which was clearly not the case in the middle of all those boxes. Am I the only one who needs to feel 100% good in my space to be able to be creative?
All the training for Athens marathon on Sunday did definitely not help time and energy-wise, but I’m seeing the end and that would be lying to pretend that it didn’t have any advantage, aka. being able to stuff my face with many more cakes than usual to balance all that loss of energy without taking any roll.
This chocolate chip chestnut apple cake is preferably eaten on a rainy Sunday afternoon, in a warm blanket reading a good book or watching a series.
- 130g spelt flour
- 80g chestnut flour
- 70g cane sugar
- 1/2 baking powder pack
- 1 pinch of salt
- 80g salted butter
- 50g dark chocolate (70% cacao)
- 200ml milk
- 2 eggs
- 2 apples
- 1 handful of hazelnuts
- 1. In a salad bowl, stir together flours, sugar, baking powder and salt. Melt butter over low heat, then pour it into a smaller bowl with eggs and milk. Whisk everything together until homogeneous. Peel and cut apples in pieces, break chocolate into small chunks and crush hazelnuts.
- 2. Preheat oven to 180C. Add the liquid batter into the dry mixture while stirring. Add apples, chocolate chunks and hazelnuts and mix all together until integrated. Grease and flour a loaf pan, pour the batter into it.
- 3. Put the cake to the oven at 180C for 50' to 1h, depending of your oven. Check regularly how baked it is with a knife. When the chocolate chip chestnut apple cake is ready, take it out of the oven and cool down completely before to remove from the pan.