posted by Mick Cain 07-20-99 8:00 PM
Chocolate Chiffon Cake with Chocolate Fudge Sauce
Ingredients:
1/2 Cup Cocoa
¾ Cup boiling water
½ Cup oil
1 teaspoon Vanilla essence
7 eggs, separated
50 grams dark cooking chocolate
2 Cups Self-raising flour
1-1/2 cups castor sugar, divided
Method
Grease a 23cm round springform cake tin and preheat oven to 170 degrees celcius
Blend cocoa, boiling water, oil, vanilla, egg yolks and cooking chocolate until smooth.
Sift flour and half the sugar together, add to the chocolate mixture and beat until it lightens in colour.
Whip egg whites gradually adding the remaining sugar, continue to whip to a stiff peak.
Add 1/3 of the whipped egg white to the chocolate mixture and mix in to slightly soften it, gently fold in remaining whites being careful not to loose to much volume.
Pour into prepared tin and bake for approximately 1 hour.
Stand for five minutes before turning out.
Fudge sauce:
1 Cup cream
½ Cup castor sugar
3 teaspoon corn flour
1 Tablespoon Cold water
250 grams Dark cooking chocolate
1 Tablespoon Brandy
Combine cream and sugar in a pot, stir constantly over heat until sugar dissolved.
Blend corn flour and water and add to cream stirring over a low heat until slightly thickened.
Remove from heat, add chocolate and brandy and stir until smooth.
To Serve:
Place a warm wedge of cake onto serving plate and pour over a generous amount of warm fudge sauce.
Accompany with whipped cream