Grease a bunt cake pan and set aside.

Preheat the oven to 350 degrees F.

In a separate bowl, whisk together the flour and baking powder

Beat the egg whites until foamy.

Ad a pinch of salt or cream of tarter and continue beating until stiff peaks form. Set aside

Beat the butter and sugar together until fluffy, about 3 minutes.

Beat in the egg yolks.

Fold in the dry ingredients.

Fold in the egg liquor.

Fold in the beaten egg whites and then the chocolate chips.

Transfer the batter to the prepared pan.

Place in oven and bake for 1 hour.

Remove from the oven. Let the cake cool in the pan for 15-20 minutes.

Flip the cake over onto a cooling rack positioned on top of a parchment paper-lined baking sheet.

Let cool completely.

Whisk together the egg liquor and powdered sugar.

Pour evenly over the cake.

While the glaze is wet, sprinkle edible decorations of your choice over the top.

Let the glaze dry completely.

Transfer to a serving platter, cut and serve.