Thanks to "Monferrato Mio!, traditional recipes from Val Rilate" by Elisabeth Toni Hilton, Paolo Ferrero e Leonardo Tessiore, diffusione immagine editore
Ingredients: (serves 8/10 portions)
- 1/2 kg hulled Chestnuts
- 200g sugar
- 6 eEggs
- 1/2l whole Milk
- 200g Amaretti (dry)
- 200g Sweet gallette biscuits
- 80g unsweetened cocoa powder
- 1 dose vanilla sugar
- 1 dose leaven - Peel of 1 lemon
- 1 small glass Amaretto liquore or good Rhum

Preparatione: Boil the Chestnuts in water until soft. Pass them throught a food mill or grinder to obtain a soft purée. Mix together milk, eggs, sugar, cocoa, leavening. Mince finely amaretti, biscuit, and lemon peel. Fold all ingredients together. Pour the batter into a prepared cake pan (butter the cake pan and sprinkle it with bread crumbs on all sides, tapping out the excess). Bake in oven preheated to 180° for about 1 hour.