Chestnut & Chocolate chip cake

A simple and delicious chestnut cake using sweetened chestnut purée, with the addition of chocolate chips for extra indulgence.

Ingredients

• 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

Method:

• 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

Enjoy!