Chocolate Chiffon Cake

• 1 cup plain flour
• 1 cup fish oil
• 1 cup boiling water
• 7 extra large eggs (seperated)
• 3 teaspoons baking powder
• 4 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 cup sugar
• TOPPING
• 200 g chocolate (good quality)
• 160 g dessert cream

1. Preheat oven to 180 degrees.
2. Seperate egg whites & beat until soft white peaks form.
3. In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
4. Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
5. Lastly, fold in egg whites very gently until mixture is light & fluffy.
6. Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
7. Once cake is done,remove from oven & turn onto cooling rack.
8. TOPPING (chocolate sauce).
9. Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
10. Pour chocolate over the cake and use a spoon to spread equaly.
11. Once the topping has completely cooled, grate chocolate on top.

flour, fish oil, boiling water, eggs, baking powder, cocoa powder, vanilla, sugar, topping, chocolate, dessert cream

Taken from www.food.com/recipe/chocolate-chiffon-cake-440212 (may not work)