View source for CHOCOLATE FEIJOA CAKE

===Ingredients===
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*185g butter, softened
*3/4 cup caster sugar
*2 free-range eggs
*1 1/2 cups peeled, sliced feijoas
*2 tbsp brown sugar
*1/2 tsp cinnamon (first measure)
*1 1/2 cups self-raising flour
*1/2 tsp baking soda
*1/2 cup cocoa powder
*1/2 tsp cinnamon (second measure)
*1/2 tsp ground nutmeg
*1/2 cup sour cream
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===Method===
#Lightly oil or spray a 20cm ring tin.
#Line the bottom of the tin with strips of baking paper.
#Heat the oven to 180C.
#Peel ripe feijoas (depending on size  I used 8 egg-sized feijoas) with a sharp knife.
#Slice each feijoa in half lengthwise, then slice thinly.
#Measure 1 1/2cups of the sliced fruit and place in a bowl with 2 tbsp brown sugar and the first  1/2 tsp cinnamon.
#Cream the softened butter and caster sugar in a small bowl with an electric beater.
#Beat in the eggs one after the other, then transfer the mixture to a large bowl.
#Stir in the prepared feijoas, sifted flour, baking soda, cocoa, second measure of cinnamon and the nutmeg alternately with the sour cream in two batches.
#Transfer the batter into the prepared pan and smooth the top evenly.
#Bake at 180C for 45-50 minutes, or until a skewer exits cleanly from the middle of the cake.
#Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking paper.
#Allow to cool completely.
#Cover the top and sides with the chocolate glaze.
===For the chocolate glaze===
*130g dark chocolate
*40g butter
 
Place in a small microwave proof bowl and heat on 50 per cent power for about 1 minute. Whip with a knife until smooth and shiny.