Name: Easy fat-free microwaved chocolate cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 ml water boiled; 50.00 ml cocoa powder; 2.00 eggs extra-large, separated; 250.00 ml castor sugar; 250.00 ml flour cake; 15.00 ml Baking powder; salt pinch; 5.00 ml vanilla essence; 250.00 g cottage cheese smooth; 125.00 ml castor sugar; 1.00 orange zest only; 5.00 ml cocoa powder optional

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Ingredients (12)

CAKE

200.00 ml	water — boiled
50.00 ml	cocoa powder
2.00	eggs — extra-large, separated
250.00 ml	castor sugar
250.00 ml	flour — cake
15.00 ml	Baking powder
	salt — pinch
5.00 ml	vanilla — essence

ICING

250.00 g	cottage cheese — smooth
125.00 ml	castor sugar
1.00	orange — zest only
5.00 ml	cocoa powder — optional

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Method:

Spray a 2,3 litre microwaveproof angel cake tin with non-stick spray. Line the base with paper towelling.
Pour the boiling water over the cocoa and stir until smooth. Set aside to cool.
Whisk the egg whites until soft peaks are formed and add small quantities of the castor sugar while beating continuously. Add the egg yolks and beat well.
Sift the cake flour, baking powder and salt together and lightly fold into the egg mixture. Also fold in the cocoa mixture and vanilla essence.
Pour into the prepared microwaveproof dish and place on an upturned saucer in the microwave oven. Microwave for 10 minutes on 70 per cent power or until the cake is done.
Leave for a few minutes before turning out on a wire rack to cool.
Beat the cottage cheese until smooth and add small quantities of the castor sugar while beating continuously. Add the orange rind and cocoa and mix. Spoon over the cooled cake.
Makes a medium-sized cake.
Tested in a 600 watt microwave oven.