2 extra large eggs separated
160ml milk
80ml oil
300ml cake flour
15ml baking powder
Pinch of salt
150ml castor sugar
5ml vanilla essence
15ml cocoa mixed with about 30ml boiling water and must form a paste


100g slab hazelnut chocolate, broken into squares
100g slab milk chocolate, broken into squares

  • Spray 23cm microwave baking ring, line the base with paper toweling
  • Add all the ingredients except the cocoa to the egg yolks, beat well
  • Whisk the egg whites till soft peaks are formed and fold into batter into the prepared baking ring
  • Add the cocoa to the batter, mix and pour on top of the batter in baking ring
  • Place the baking ring on a unturned saucer in microwave for 6 minutes on 100% power
  • Leave for 10 minutes

  • Place the chocolate squares in a glass bowl and microwave for 1 – 2 minutes on 100% power. The chocolate squares retain their shape even when they start melting so stir well after a minute and microwave slightly longer if necessary to just melted.
  • Pour over the cake and decorate with mint leave if preferred


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