Chocolate and chestnuts in syrup cake

In a bowl, combine half of the sugar with the butter and then add the egg yolks. Mix until a homogeneous mixture is obtained then add the sifted flour, baking powder, cocoa and vanilla abstract. Chop the chestnuts in syrup and add them to the mixture. In another bowl, whisk the egg whites until stiff and add the remaining sugar (100 g), then combine the two compounds and mix gently. Pour the dough into a greased and floured springform pan of about 26 cm in diameter. Bake in a preheated static oven at 180 ° C for 40 minutes. Once cooked, let it cool and add the chestnut cream to half of the cake, as a filling, and on top as a garnish. Finally decorate with some whole chestnuts and, if desired, with chestnut flakes along the entire edge of the cake.