How to make
Puree the peeled chestnuts along with the juice and sugar, then add the oil, almond essence and flour to them and mixed.
A thick dough is obtained. Add the hot water and stir with a spoon.
Set aside a cup of the mixture and add the cocoa to it. Pour half of the mixture into the silicone mold. On top of the cocoa and I added with the first one.
Bake at 360°F (180°C), until it is fully baked. Bake for 35/40 minutes, but it depends on the oven.
You can bake the chestnut sponge cake in plain mold, but brush it with oil and sprinkle it with flour beforehand.
A very aromatic and juicy sponge cake with chestnuts is obtained, suitable for breakfast and in the afternoon during fasting.
