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500 g of chestnuts clean-3 bay leaves-3 tablespoons of unsweetened cocoa powder-5 tablespoons of oatmeal-2 tablespoons barley malt-1 pinch of salt
Cook the chestnuts in water with a pinch of salt and bay leaf.
When they are well cooked and soft, drain (removing the Laurel) and leave to cool.
Then pass them through a vegetable mill and miscelatele in a bowl with cocoa, oatmeal (previously mixed with a little water and boiled for a few minutes so that it forms a cream), cocoa and malt.
Pour into a lightly greased with vegetable oil, bake at 180 degrees for 20 minutes and let cool.
Serve at room temperature or lukewarm.