Ingredients:
• 100g (4oz) plain flour
• 1/2 lever tsp baking power
• 2 eggs, separated
• 175g (60z) caster sugar
• 150ml (1/4pt) milk
• 50g (2oz) unsalted butter, melted but cool
Ingredients For Vanilla essence:
• 25g (1oz) cocoa power
Ingredients For Decoration:
• 50g(2oz) plain chocolate
• 2tsp water
Preparation:
1. Grease an 18cm (7in.) ring mould and line the base with a circle of greased greaseproof paper. Set the oven to 180°C/350°F/Gas Mark 4.
2. Sift the flour and baking powder together.
3. Beat the egg yolks with half the sugar until pale, mousse-like and thick.
4. Beat the egg whites until stiff and gradually beat in the remaining sugar, a spoonful at a time.
5. Carefully mix half the milk, then half the flour, then half the melted butter into the egg yolk mixture. Repeat. Gently fold in the beaten egg whites, taking care not to overmix.
6. Divide the cake mixture in half. Add a few drops of vanilla essence to one half. Sift the cocoa power and then fold it into the other half.
7. Put assorted spoonfuls of chocolate and vanilla mixture into the ring mould and bake in the preheated oven for 30 minutes, or until the top feels firm when pressed with the fingertips. Turn out and cool on a wire rack.
8. To decorate; put the chocolate and water together in a small pan and melt over a low heat. Place the melted chocolate into a piping bag fitted with a medium writing nozzle and pipe in zig-zags over the top of the cake.
This recipe was published in 'Little books of delight Chocolate Cakes - p14'
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