We all need a bit of a choclate fix from time to time and for those worried about your heart and the extra few pounds you are bound to put on during winter, here is a special one for you.
What you need
5 tablespoons cocoa
Quarter cup boiling water
2 teaspoons vanilla essence
16 egg whites
2 teaspoons cream of tartar
365g cater sugar
1 cup cake flour
Mix cocoa and boiling hot water until a smooth paste forms. Add the vanilla.
Beat egg whites in a bowl just until they start foaming. Add cream of tartar and beat until soft peaks form.
Beat in sugar, a quarter cup at a time, until the mixture looks like a glossy, thick meringue.
Spoon 1 cup of the egg mixture into the cocoa mixture and blend in.
Sift flour and salt over remaining egg mixture and fold in. Add the cocoa mixture and blend in.
Pour batter into an ungreased loose-base chiffon tin 25cm in diameter. Tap the bottom of the tin to
release any air bubbles.
Bake at 180 degrees Celsius for 40 minutes. The cake will rise above the rim of cake tin and a few cracks will form.
Leave cake in the tin to cool. When completely cool, cut cake around edges and push base of tin to release the cake, dust with icing sugar or cocoa powder.