Bolo de Chocolate com Frutas (Chocolate Cake with Fruit)

Ingredients:

For the Cake:
5 eggs, separated
600g plain flour
400g sugar
7 tbsp cocoa powder
500ml milk
3 tbsp margarine
2 tbsp baking powder
1 tsp vanilla extract

For the Filling:
200ml coconut milk
500ml milk
1 tin sweetened condensed milk
3 tbsp cornflour (cornstarch)
1 tin of peaches
15 strawberries, halved

For the Frosting:
10 tbsp cocoa powder
2 tbsp margarine
1 tin sweetened condensed milk
750ml double cream

Method:

In a large bowl, beat the egg yolks with the margarine and sugar until pale and fluffy. Add the flour, alternating with the milk and cocoa powder. Add the vanilla extract and beat until well combined and smooth.

Add the egg whites to a clean and dry bowl and beat until they stand in soft peaks. Using a metal spoon carefully fold the egg whites and the baking powder into the chocolate mix.

Turn the batter into a greased and lined springform cake tin. Dust the top with a little cocoa powder then transfer to an oven pre-heated to 160°C and bake for about 50 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.

Whilst the cake is baking, prepare the filling mix. Combine the coconut milk, condensed milk, milk and cornflour in a pan. Heat gently, stirring constantly, until thickened then add the strawberries and take off the heat.

For the frosting, mix all the ingredients in a bowl and beat until thick.

When the cake is cooked, remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely. When cold, cut the cake either in half or in three pieces lengthways.

Drain the tinned peaches and moisten the bottom cake round with a little of the peach syrup. Sit this on top of a serving plate or cake stand then spread over the peach halves before topping with the filling mixture. Sit the second cake half on top then spread over the chocolate cream mixture.

Garnish with a mix of fresh fruit and chocolate shavings. Cut into wedges and serve.