Chocolate Chiffon Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 180 degrees.
Seperate egg whites & beat until soft white peaks form.
In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
Lastly, fold in egg whites very gently until mixture is light & fluffy.
Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
Once cake is done,remove from oven & turn onto cooling rack.
TOPPING (chocolate sauce).
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)
Pour chocolate over the cake and use a spoon to spread equaly.
Once the topping has completely cooled, grate chocolate on top.