Name: Heavenly chocolate cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 3.00 eggs extra-large; 75.00 g castor sugar; 50.00 g flour cake; 20.00 g cornflour; 15.00 g cocoa powder; 15.00 ml water warm; 5.00 ml vanilla essence; 60.00 ml jam strawberry; 125.00 ml cream; 15.00 ml castor sugar

Recipe Disclaimer

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Ingredients (10)

CAKE

3.00	eggs — extra-large
75.00 g	castor sugar
50.00 g	flour — cake
20.00 g	cornflour
15.00 g	cocoa powder
15.00 ml	water — warm
5.00 ml	vanilla — essence
60.00 ml	jam — strawberry

FILLING

125.00 ml	cream
15.00 ml	castor sugar

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Method:

Line the base of a square 21 cm glass dish with kitchen towelling and spray with non-stick spray. Beat eggs and castor sugar together until light and creamy. Sift cake flour, cornflour and cocoa together and then sift into the egg mixture. Fold in using a metal spoon until just blended. Add the warm water and vanilla essence and mix. Pour half the mixture into the prepared dish and place on an upturned saucer in the microwave oven. Microwave for 1 1/2 to 2 minutes on 70 per cent power. Turn the cake out on a clean surface sprinkled with a little castor sugar. Cool and cut out a heart shape. Spread liberally with strawberry jam. Bake the remaining cake batter and turn out on a surface sprinkled with castor sugar. Cut out a heart shape the same size as the previous heart. Cut a smaller heart from the centre of this heart. Take care not to break the outer edge, as you will be using this. Place the heart-shaped outline on top of the first heart with the castor-sugared side facing up. Whip cream and castor sugar together until thick and spoon neatly into the heart-shaped opening.