Glazed Pound Chocolate Cake

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.

Combine Self-Raising Flour, Almond Meal and Cocoa Powder in a bowl and set aside.

Beat the softened Butter in a mixing bowl with a whisk until smooth. Add 1/4 cup Sugar and beat until creamy. Add Egg Yolks and mix well. Add melted Chocolate and mix well.

Beat Egg Whites until soft peaks form. Gradually add 1/4 cup Caster Sugar and beat until combined well and glossy.

Add the flour mixture to the chocolate mixture and mix well. Then gently fold in the Egg Whites mixture. DO NOT over-mix it.

Pour the mixture into the loaf tin and bake for 40 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is quite soft, then turn onto a wire rack to cool.

To make the icing, combine Icing Sugar and Milk in a bowl and mix well until smooth. If you need to make it softer, add extra Milk, but only a small mount at a time. Spread the icing over the cooled Chocolate Cake.