Dark Chocolate Cake
3 eggs (Grade A), separated
45g soft brown sugar
145g self-raising flour
135g unsalted butter
½ tsp vanilla essence
½ tsp chocolate essence
150g soft brown sugar
120ml hot water
50g good quality cocoa powder
Grease and flour an 18cm round or square baking tin. Preheat oven at 150°C.
Beat egg whites and sugar until stiff. Combine all ingredients for cocoa paste in a small bowl and stir until sugar dissolves. Leave aside to cool.
Sift self-raising flour in a mixing bowl. Add butter and both essences. Mix until crumbly. Add the 3 egg yolks.
Stir in the cooled cocoa paste and mix in the beaten egg white (meringue). Use a metal spoon to stir and mix until well combined.
Turn batter into the prepared cake pan and bake for 1 hour 10 minutes or until cake is cooked through.