chocolate fudge cake

Finally, after the durian cream puffs and napkin roll, it is the ---chocolate fudge cake!
Require 2x rounded 7" tin, glazed with oil before lining with wax paper.
Ingredients:
egg, 4
sugar, 80g
flour, 80g
baking powder, 1/2 tsp
soda powder, 1/2 tsp
butter, melted and must be warm, 40g
chocolate paste, 1 tsp

Method:
1. Sieve flour, baking powder and soda powder together. Separate egg whites from the yolks. Melt the butter
2. Whisk egg whites and sugar until light and fluffy, approximately 1 1/2 minutes. Add in egg yolks and beat well for 1 1/2 minutes.
3. Remove from beater. Using hands, fold in the flour, stirring in one direction. (Never use mixer to add flour. Always use spatula). Add in chocolate paste. Finally add in the warm butter. Pour into the baking tray and bake for 10 minutes at 200C. Leave it to cool. (trim the edges)
Chocolate fudge topping Ingredients 1 :
corn flour, 10g
hoon kueh flour, 15g
water, 40g
Ingredients 2:
Cocoa powder, 10g
sugar, 70g
chocolate paste, 1 tsp
instant jelly, 20g
fresh milk, 500g

Method:

1. Mix ingredients 1 together and keep aside

2. Mix ingredients 2 together and bring to a boil. When mixture boils, stir in ingredient 1 and bring to boil again.

3. Spread the mixture (must be HOT fudge!) over the sponge cake and sandwich it with another layer of sponge. Spread the rest of the mixture over it. Refrigerate for about 4 hours before decorating it.