In another clean dry bowl, whisk the eggs whites, until stiff.
Fold into the cake mixture.
Pour the cake mixture into the cake tin and bake for approx 1 hr or till firm in the centre.
Leave in the tin for few mins before cooling on a wire rack.
For making the icing:-
1)Place the chocolate and milk in a small pan and heat gently, until melted, stirring occasionally.
:- Do not boil.
Stir, quite vigorously, till you get a smooth texture.
:- If the mixture is still too thick, add a bit more milk (1 tbsp at a time), till you get the right consistency.
Cool slightly, before pouring over the cake and spread evenly to coat completely.
Let the icing set for a few hours, before serving.
:- There is no need to add baking powder, the egg white itself acts as a raising agent.
:- Remember that when buying dark chocolate, you must try to get the finest dark chocolate that is high in cocoa content. Go for Cadbury¦s Old Gold Dark Chocolate, if you¦re residing in Singapore you can get this chocolate at Cold Storage.