What you need
100g butter, softened
2/3 cup caster sugar
4 eggs, separated
2 teaspoons vanilla
3 cups milk
¾ cup flour
1/3 cup CADBURY Bournville Cocoa
Ice cream, for serving
1. CREAM together the butter, sugar, egg yolks and vanilla until they are light and fluffy and then stir in the milk. Fold in the sifted flour and cocoa.
2. BEAT the egg whites until stiff peaks form then gently fold through the mixture. Pour into a greased 2.5 litre ovenproof dish.
3. BAKE in a moderate oven 180°C for 35-45 minutes or until firm on top. Allow to stand for 5-10 minutes before serving.
An amazingly light and fluffy chocolate dessert to be enjoyed all round. Delicious as is, or add the zest of and orange for a citrus twist!