Chocolate Chestnut Cake

Instructions

• 1

  Preheat the oven to 350°F

• 2

  We'll make the chestnut purée 1st. In a small saucepan, place water, milk, and chestnuts. Bring to a simmer until the chestnuts are very soft (10-15 min).

• 3

  Using a strainer, separate your chestnuts and make sure you keep the water.

• 4

  Then toss the chestnuts in a blender with the chestnut water and blend until smooth, sweeten to your like and set aside.

• 5

  Grease a small Bundt pan (should hold 4 cups) with melted butter, and dust thoroughly with flour. Shake the pan over the kitchen sink to remove the excess flour.

• 6

  Now the whisk the egg whites until you get stiff peaks to form.

• 7

  Then in a different bowl, beat together the egg yolks, chestnut purée, and butter until you have a smooth mixture.

• 8

  Fold the flour, baking powder and salt through.

• 9

  Making sure not too much air is lost, gently fold through the egg whites, parting into thirds and folding one at a time, through the cake batter.

• 10

  Finally, and again gently, fold through the chocolate chips.

• 11

  Place the batter into the prepared Bundt pan. Leave 1 inch of space from the rim of the cake pan.

• 12

  Now Bake for 40-50 minutes, you can check its readiness by poking the cake with a skewer, if it comes out clean you’re good to go!

• 13

  Once cake is done baking, leave to cool before carefully separating it from the pan and leave to cool to room temperature on a wire rack.

• 14

  The last step is to Dust with powdered sugar to your liking and serve! Enjoy this delicious cake!