CHOCOLATE SPONGE CAKE
185g / 6oz flour
90g / 3oz margarine
60g / 2oz Choco-Bake
60g / 2 oz sugar
1 teaspoon baking powder
2 tablespoon milk
Decoration 30g / 1oz milk chocolate desiccated coconut
Grate the Choco-Bake and melt over a saucepan of boiling water taking care not to allow steam into the chocolate.
Cream margarine and sugar, add melted Choco-Bake, beat in the flour mixed with the baking powder and the well-beaten eggs.
Beat to a smooth batter and pour into a greased and floured cake tin.
Bake in a moderate oven until cooked. Leave to cool. When cold, pour or brush a little melted milk chocolate on top and sprinkle with desiccated coconut
INSTANT CHOCOLATE CAKE
2 tablespoons Royale Natural Cocoa Powder
3 teaspoons baking powder
2 tablespoon orange juice
A few drops of essence
Place all ingredients into a bowl and beat with electric beater on high speed.
Pour into greased and floured cake tins and bake till cooked. Apply icing if desired.
CHOCOLATE DIPPED COCONUT
2 egg whites
180/ 6oz sugar
4 teaspoons corn flour
180g / 6oz desiccated coconut
Preheat oven to 180°C. Grease baking sheets, line with non- stick paper.
In a bowl whisk egg white until stiff then fold in sugar, corn flour and coconut.
Gently squeeze mixture together to form a soft paste.
Put heaped tablespoons of mixture on baking sheets spaced well apart.
Using a fork or the back of a spoon dipped in corn flour, flatten each mound slightly.
Bake for 20 – 25 min until only just lightly browned. Allow to cool on sheet.
Dip each coconut into the melted dark chocolate. Arrange on wire rack to set.