125 g (4 oz) plain flour
30 ml (2 tbsp) cornflour
7.5 ml (1 1/2 tsp) baking powder
45 ml (3 tbsp) cocoa powder
2 eggs, separated
125 g (4 oz) soft dark brown sugar
100 ml (4 fl oz) corn oil
100 ml (4 fl oz) water; plus 10 ml (2 tsp)
125 g (4 oz) plain dessert chocolate, broken into pieces
25 g (1 oz) butter
30 ml (2 tbsp) cornflour
7.5 ml (1 1/2 tsp) baking powder
45 ml (3 tbsp) cocoa powder
2 eggs, separated
125 g (4 oz) soft dark brown sugar
100 ml (4 fl oz) corn oil
100 ml (4 fl oz) water; plus 10 ml (2 tsp)
125 g (4 oz) plain dessert chocolate, broken into pieces
25 g (1 oz) butter
method
1. Grease and base-line a deep 20 cm (8 inch) round cake tin.
2. Sift the flours, baking powder and cocoa well together.
3. Whisk the egg yolks, sugar, oil and 100 ml (4 floz) water until thoroughly mixed.
4. Stir the oil mixture into the dry ingredients and beat well until smooth.
5. Stiffly whisk the egg whites and fold into the mixture. Pour into the prepared tin.
6. Bake at once at 180°C (350°F) mark 4 for about 45 minutes. Turn out on to a wire rack and cool.
7. Melt the chocolate and butter with 10 ml (2 tsp) water in a small bowl over a pan of simmering water. Cool until beginning to set.
8. Spread the chocolate over the cake and ridge with a blunt edged knife.
2. Sift the flours, baking powder and cocoa well together.
3. Whisk the egg yolks, sugar, oil and 100 ml (4 floz) water until thoroughly mixed.
4. Stir the oil mixture into the dry ingredients and beat well until smooth.
5. Stiffly whisk the egg whites and fold into the mixture. Pour into the prepared tin.
6. Bake at once at 180°C (350°F) mark 4 for about 45 minutes. Turn out on to a wire rack and cool.
7. Melt the chocolate and butter with 10 ml (2 tsp) water in a small bowl over a pan of simmering water. Cool until beginning to set.
8. Spread the chocolate over the cake and ridge with a blunt edged knife.
serving amount
makes a 20 cm (8 inch) cake
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