|750.00 ml||flour — cake|
|100.00 ml||cocoa powder|
|10.00 g||instant dried yeast|
|500.00 ml||brown sugar — soft|
|4.00||eggs — large, beaten|
|125.00 ml||water — lukewarm|
|125.00 ml||sesame seeds|
|200.00 g||chocolate — melted|
Preheat the oven to 190 ºC (375 ºF).
Spray a baking sheet with non-stick spray and line with baking paper. Mix the cake flour, salt and cocoa together. Add the yeast and mix.
Cream the margarine and brown sugar until light and creamy. Add the dry ingredients to the creamed sugar mixture, alternating with the beaten eggs. Add the lukewarm water, oats and sesame seeds and mix well. Leave for five minutes.
Pour into the prepared baking sheet and leave in a warm place to rise until doubled in volume, about 20 minutes. Bake for 25 to 30 minutes. Cool in the pan, turn out and remove the baking paper.
Melt the chocolate over warm water and spread an even layer over the surface of the cake. Allow to set and cut into squares.