Chocolate Chestnut Cake
For the cake: Preheat oven to 180°C (approximately 350°F) convection. Grease tart tin with 1 tablespoon oil.
Remove rosemary leaves and finely chop. Coarsely chop walnuts and pine nuts. In a bowl, add chestnut flour, honey, cocoa powder, baking soda and lemon zest. Add milk and 250 ml (approximately 1 cup) of water while stirring until a smooth batter is formed. Fill tart tin and smooth batter. Drizzle with remaining olive oil and bake in oven for about 45 minutes. Remove from oven and let cool until lukewarm. Cut into pieces and serve each with a dollop of ricotta and a little honey.