Crunchy Chocolate-Chestnut Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to

2. 2

   170°C (325°F). Line the bottom of 2 20-cm (8-in) springform cake pans with parchment paper. Butter the sides of the pans.

3. 3

   In a bowl, combine the powdered almonds, flour and icing sugar. Set aside.

4. 4

   In another bowl, beat the egg whites until they form soft peaks. Beat in the sugar a tablespoon at a time until stiff peaks form. Using a spatula, fold in the dry ingredients. Spread the batter evenly in the pans. Bake until lightly browned, about 30 minutes. Let cool, then remove from the pans. Set aside.