Step 1

Preheat the oven to 180°C (350°F) (without fan).

Step 2

Whisk the eggwhites until stiff peaks form.

Step 3

In a separate bowl, beat together the egg yolks, sweetened chestnut purée, and butter.

Step 4

Gently mix through the flour, baking powder and salt.

Step 5

Gently fold through the eggwhites, a few large spoonfuls at a time, through the cake batter. Take care not to lose too much air.

Step 6

Once all of the eggwhites have been added to the cake batter, gently fold through the chocolate chips.

Step 7

Grease a small bundt pan with butter or a non-stick baking spray, and dust with flour. Tip the bundt pan over the sink and shake out any excess flour. (Note: I used a bundt pan with 750 ml / 3 cup capacity).

Step 8

Pour the batter into the cake pan and bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean.

Step 9

Leave the the cake to cool on a wire rack for about 15 minutes before gently removing the cake from the pan.

Step 10

Leave the cake to cool completely on a wire rack.

Step 11

Dust with icing sugar (powdered sugar) before serving.