By
Jane Curran
published
Ingredients
- 100g pear or apple purée, such as Clearspring
- 50ml skimmed milk
- 1tbsp instant espresso granules
- 1tbsp vegetable oil
- 1tbsp vanilla extract
- 175g cocoa
- 125g plain four
- 1tsp baking powder
½
- tsp bicarbonate of soda
- 340g caster sugar
- 6 free-range egg whites
For the topping:
- 225g soft brown sugar
- 125g butter
- 60ml milk
- 300g icing sugar
- 2tsp sea salt
- chocolate curls - watch how to make your own
chocolate curls
- glitter spray, to decorate
You will need:
- a 1.3-litre ring mould cake tin, well buttered
Method
Heat the oven to 180C, gas 4. Mix the purée with the milk, espresso, oil and vanilla. In a bowl, mix the cocoa, flour, baking powder and bicarbonate of soda. Put the sugar and egg whites into a bowl. Whisk at high speed for 3 minutes. Add the purée and whisk until blended.
Fold the flour mixture into the egg whites. Spoon into the tin and bake for 30 minutes. Cool before turning out on to a wire rack.
To make the topping, melt the butter, add the sugar, stir then bubble for 2-3 minutes. Add the milk; boil. Pour into a bowl and sift in the sugar, whisking all the time. Add the salt.
Spread over the topping. Spray with glitter and fill the centre with chocolate curls.
