The recipe below is one of our favourites from passionate restaurateur Natasha Sideris’s cookbook Tashas.
For the cake
4 eggs, separated
125ml hot water
a pinch of salt
2t vanilla essence
60g cocoa powder
2t baking powder
caramel-coated cashews, to serve
ice cream, to serve
For the syrup
38g tin evaporated milk
250ml white sugar
For the chocolate sauce
380g tin evaporated milk
300g plain milk chocolate
Preheat the oven to 165°C. Line a 24cm or 26cm baking tin with baking paper. To make the cake, mix the sugar, egg yolks, oil, water, salt and vanilla essence in a bowl.
In a second bowl mix the cocoa powder, flour and baking powder. Fold the two mixtures together.
In a separate bowl, beat the egg whites till fluffy, then fold this into the other ingredients. Pour the mixture into
the lined baking tin and bake for 30 to 35 minutes.
Make the syrup by bringing the evaporated milk and sugar to a boil. Stir to make sure the sugar is completely dissolved. Set it aside to cool.
When the cake is ready, remove it from the oven and poke a few holes in it with a skewer. Leave it to cool, then pour the syrup over the cake. Make sure it has all been absorbed before you slice the cake.
To make the chocolate sauce, heat the evaporated milk. Once it starts steaming, add the chocolate. Stir continuously until the chocolate has melted.
The chocolate sauce can either be served on the side or as a topping. If you like, serve with caramel-coated cashew nuts and vanilla ice cream.
Get the scoop on the glamorous new Nelson Mandela Square branch of Tasha’s cafe in our April 2016 issue, on shelves on Monday 21 March.