WHOLENUT CHOCOLATE CAKE
250 ml cake flour
10 ml baking powder
1 ml salt
250 ml sugar
125 ml oil
4 eggs, separated
125 ml cocoa powder
125 ml boiling water
Sauce
285 g evaporated milk
125 ml sugar
Topping
95 g evaporated milk
2 slabs( 90g each) wholenut chocolate, broken in squares
Preheat oven to180°C. Grease a 20 x 30cm roasting tin
Cake:
Sift flour, bakingpowder and salt into a bowl. Add sugar. In a separate bowl, whisk the oil, egg yolks, cocoa powder and boiling water. Make a hollow in the centre of the dry ingredients, pour in the yolk mixture an mix.
Whisk the eggwhites until stiff and fold into the batter.
Pour the mixture into the roasting pan and bake for 40-45 min,until a skewer inserted in the middle, comes out clean. Leave to cool and prick with a fork.
Sauce:
Heat the evaporated milk and sugar, pour over the hot hot cake when it comes out of the oven
Topping:
Heat the ingredients untill the chocolate melts and pour over the cake. Leave to set.
Enjoy!
Photo: Melany Mandy Odendaal
