Souffl Cake

1 tb Butter

6 Egg whites

160 g (5oz) caster sugar

35 g (1oz) cocoa

--GARNISH

-- 300 ml Cream

3 ts Caster sugar

3 ts Rum

Chocolate chips To Drink: - Sweet white wine

freezing time Prepare in Advance: Yes Preheat the oven to its lowest setting. Grease a 2 litre/3 pint loose-bottomed cake tin with the butter. Beat the egg whites to form stiff peaks. Mix in half the sugar. Beta until the mixture is stiff and shiny. Add the rest of the sugar and cocoa and beat a further 2 mins. Pour the mixture into the prepared tin. Bake for approximately 40 mins. The cake will rise and then sink down again. Let the cake cool in the tin. Whip the cream with sugar and rum to taste. Spread over the top of the cake while it is still in the tin and sprinkle with chocolate chips. Keep in the fridge overnight. One hour before serving, put the cake in the freezer. Serve directly from the freezer. Loosen the cake from the edges of the tin with a sharp knife and put on a serving plate. Posted by : Sue Rykmans.
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