Extra time:20min ›
- Preheat oven to 190°C. Line a 23-cm springform tin with baking paper and coat lightly with non-stick cooking spray.
- Combine 115 g (½ cup) sugar, the cocoa powder and cold water in a pan and stir until smooth. Add the chocolate chips and cook over low heat, stirring until chips have melted. Stir in 1 teaspoon of vanilla essence. Cool to room temperature. Stir in the egg yolk, flour and wheat germ.
- Beat the 5 egg whites in a bowl until frothy. Add the cream of tartar; continue beating until soft peaks form. Add remaining sugar, a tablespoon at a time; beat until stiff peaks form.
- Using a metal spoon or whisk, fold a quarter of the egg whites into the chocolate mixture to lighten its texture. Fold the chocolate mixture into remaining egg whites just until combined. Pour batter into tin. Bake cake for about 25 minutes or until a skewer inserted in centre comes out clean. Place tin on a wire rack, leaving cake to cool in the tin.
- Meanwhile, purée strawberries, orange juice and remaining vanilla essence in food processor.
- Remove side of tin. Slice cake and serve with the strawberry sauce and frozen yogurt.
Need an excuse to indulge in this cake? Here are several to consider:
• This recipe uses dark chocolate and cocoa powder to give the cake a rich flavour. Dark chocolate is a good source of copper and it also provides useful amounts of iron, while cocoa powder contains five times as much iron as chocolate.
• Chocolate, in particular the dark variety, contains valuable amounts of phenols, substances which work as an antioxidant and which help prevent harmful LDL cholesterol—the cholesterol that clogs arteries.