Chocolate Chiffon Cake
  1. Preheat the oven to 180°C. You will need an angel cake (chiffon) tin. Do not grease it.
  2. Sift together the flour and drinking chocolate and set aside.
  3. Whisk the egg whites until soft peaks form, then slowly add half of the sugar. Continue whisking until stiff peaks form, then set aside.
  4. Beat the egg yolks with the remaining sugar until pale and very fluffy. Slowly add the oil and continue to beat. Fold in the flour mixture, alternating with the hot water, and beat together for a few minutes.
  5. Gently fold the egg whites into the chocolate mixture until just combined. Pour into the cake tin and bake for 1 hour.
  6. After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. It is important for the cake to be inverted and suspended upside down until it is cool to stop it from collapsing. When cool, run a knife around the outside of the cake and around the funnel.
  7. Lift the base out of the tin, then use the knife to ease the cake off the base