A fallen cake is usually bad news, but this rich-tasting soufflé cake is a spectacular success.
Lynn Lewis and Joachim Wahnschaffe
170 g (¾ cup) caster sugar
60 g (½ cup) unsweetened cocoa powder
60 ml (¼ cup) cold water
3 tablespoons dark chocolate chips
1½ teaspoons vanilla essence
1 large egg, separated
4 large egg whites
30 g (¼ cup) plain flour
25 g (¼ cup) toasted wheat germ
¼ teaspoon cream of tartar
About 550 g (3 2/3 cups) fresh or thawed frozen strawberries
80 ml (1/3 cup) orange juice
750 g (3 cups) vanilla frozen yogurt
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Cook:25min › Extra time:20min › Ready in:1hour
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.