Little Chestnut Cakes
Preheat the oven to 180°C (approximately 350°F. Grease the glasses with butter and sprinkle with breadcrumbs.
Separate the eggs. Beat the butter with both sugars until creamy, then stir in the egg yolks. Combine the chestnut flour with the cocoa and baking powder, and stir into the butter and eggs. Add the milk and stir to form a smooth dough. Beat the egg whites until stiff, then fold into the dough with half of the pine nuts. Pour the batter into the prepared glasses and sprinkle with the remaining pine nuts. Place the glasses on a baking sheet and bake in a preheated oven for about 25 minutes.