Soft cocoa soufflé cake with chestnut cream, marrons glacés and hazelnuts

Separate the egg whites from the yolks and beat the yolks with the sugar and a pinch of salt until pale and fluffy. Add the sifted cocoa powder and flour, then incorporate the oil.

Warm the milk until it just reaches a simmer, then slowly pour it into the batter while whisking continuously.

In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter with a spatula, moving from bottom to top to keep the mixture airy.

Pour the batter into a 20 cm springform pan lined with baking paper. Wrap the base of the pan in aluminium foil and place it in a larger baking tray filled with hot water (for a bain-marie).

Bake in a preheated oven at 150°C for about 1 hour.

Once baked, turn off the oven and let the soufflé cool slowly inside, keeping the door slightly open (you can use a wooden spoon to hold it ajar).

Remove from the oven, unmould and spread the Sandro Vanini Chestnut Cream over the top.

Decorate with chopped marrons glacés and hazelnuts to taste. Enjoy your dessert!