Soften the raisins in a bowl with water. In a bowl put sugar, chestnut flour, yeast and cocoa and mix. Then add water and mix. Now add the squeezed raisin and pine nuts and mix. Heat an oil wire in the frying pan, once boiling, pour the dough into spoonfuls. Fry the pancakes a little at a time, making them golden on both sides. Once ready, lift it up and transfer it to a lint-free absorbent plate. Prepare the cream by mixing ricotta with the velvet sugar. Then sprinkle each pancake with a layer of ricotta cream. Dissolve your chestnut pancakes with velvet sugar and serve.