Recipe#4083

Title: Chocolate 19

From: ynnuf@clear.net.nz (Doreen Randal) 
 Newsgroups: rec.food.recipes 
 Date: 31 Oct 1998 06:22:08 -0700 
 Message-ID: <363d5cea.15933872@smtp.clear.net.nz> 

200g butter
 1/4 cup cocoa
 6 Tbs hot water
 1 cup castor sugar
 3/4 cup self raising flour
 2 eggs, separated
 Grease the sides of a 20cm tin and line the bottom with greaseproof
 paper.  Heat butter, cocoa and water in a medium saucepan to melt
 the butter.  Stir to combine then add castor sugar and mix well.
 Add flour and stir in gently, then mix in the egg yolks.  Beat egg
 whites to a stiff foam then fold into the chocolate mixture.  Pour
 the batter into prepared tin.  Bake at 180 C for 30 - 40 minutes
 or until cooked when tested with skewer.  Turn out onto wire rack
 to cool.  Ice with chocolate icing if desired.
 This cake can be turned into an Upside Down cake or pudding by
 melting 50g butter with 1/2 cup firmly packed brown sugar and
 spreading into the greased tin.  Arrange pears or pineapple on top
 then pour over the cake batter.  To serve turn onto serving plate
 so the fruit is on top.