Cooking time: 1/2 hour
ingredients
serves 4
3/4 cup self-rising flour
1/4 cup cocoa powder
1/4 cup fine sugar
1/4 cup shredded suet
2 medium-sized egg yolks
1/4 cup milk
for the sauce
1 tablespoon butter
1/4 pound semi-sweet chocolate squares
1 tablespoon milk
for the topping
2 medium-sized egg whites
1/4 cup fine sugar
1 tablespoon granulated sugar
method
1. Heat the oven to 200°C (400°F). Sift the flour, cocoa and sugar into a bowl and stir in the suet. Add the egg yolks and milk and mix to a soft dropping consistency.
2. Bake in a greased 2 1/2 cup baking dish for 20 minutes.
3. Meanwhile, put all the sauce ingredients in a saucepan and heat gently, stirring, until melted and smooth.
4. Remove the cake base from the oven and pour over the sauce. Increase the temperature to 220°C (425°F).
5. For the topping, beat the egg whites until stiff. Fold in the fine sugar. Spread the meringue topping on the sauce and draw up into peaks. Sprinkle with the granulated sugar.
6. Bake for a further 2 - 3 minutes or until lightly browned. Serve at once.
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