|Oil/Butter||1 Tablespoon (For Greasing)|
|Light corn syrup||1 Tablespoon|
|Self rising flour||1 1⁄4 Cup (20 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Soft margarine||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs) (Firmly Packed)|
|Lemon curd||3 Tablespoon|
|Semi sweet chocolate||3 Ounce|
|Heavy cream||2⁄3 Cup (10.67 tbs), whipped|
|Chopped nuts||2⁄3 Cup (10.67 tbs)|
1 Grease the base of a souffle dish, 19cm/7'/2 inch in diameter, 10cm/4 inches deep. Cut a ring of greaseproof paper (non stick parchment) and bottom line the dish. DO NOT apply more oil on the base or sides.
2 Put the eggs, milk, syrup, flour, cocoa, margarine and sugar in the bowl of an electric mixer. Mix to combine and then beat 1 minute on maximum. Alternatively, combine by hand and beat for 2 minutes with a wooden spoon.
3 Put all the mixture into the prepared souffle dish and level the top.
4 Microwave on full power for 7-9 minutes, until a wooden cocktail stick (toothpick) inserted into the centre comes out clean.
5 Remove from microwave oven and stand for 5 minutes, covered with a clean tea (dish) towel.
6 Turn onto a cooling rack and, when cold, split and fill with lemon curd.
7 Melt the chocolate on power 3 for 4 minutes. Beat well until smooth.
8 Pour the melted chocolate over the cake.
9 Allow to cool. Decorate gateau with rosettes of whipped cream and a scattering of nuts if liked.