top of page


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



Featured Posts
Follow Me
  • Grey Facebook Icon
  • Grey Instagram Icon
bottom of page