Souffl cake

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: SOUFFL CAKE
  Categories: Cakes
       Yield: 8 Servings
  
       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
   
   Level of Difficulty:  Medium difficult Preparation Time: 1 hour + setting +
   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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