Chestnut & Chocolate chip cake
A simple and delicious chestnut cake using sweetened chestnut purée, with the addition of chocolate chips for extra indulgence.
4 eggs, separated
500 g Sweetened chestnut puree
80 g (1/3 cup) unsalted butter, softened
55 g (1/2 cup) Plain flour (all-purpose flour), sifted
1 teaspoon baking powder
pinch of salt
50 g (1/3 cup) dark chocolate chips (bittersweet chocolate)
powdered sugar, for dusting
Preheat the oven to 180°C (without fan)
Whisk the egg whites until stiff peaks form
In a separate bowl, beat together egg yolks, sweetened chestnut purée, and butter.
Gently mix through the flour, baking powder and salt.
Gently fold through the egg whites, a few large spoonfuls at a time into the cake batter
Once all of the egg whites have been added to the cake batter, gently fold through the chocolate chips
Grease a small bundt pan with butter or non-stick cooking spray and dust with flour. Tip the bundt pan over the sink and shake out any excess flour
Pour the batter into the cake pan and bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean
Leave the the cake to cool on a wire rack for about 15 minutes before gently removing the cake from the pan
Leave the cake to cool completely on a wire rack
Dust with powdered sugar before serving