Chocolate Chiffon Cake

Name: Chocolate Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 10g Caster sugar; 70g dark chocolate; 48g milk; 48g Sunflower seed oil; 68g Low-gluten flour; 12g Unsweetened cocoa powder; 4 protein; 1g salt; A few drops Lemon juice

by january0106

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I have always liked dark chocolate and used it to make cakes,
Fragrant, smooth, moist and delicious, it is definitely a must-try cake for chocolate lovers.
Shanghai has suddenly turned cold these days, and the weather is always gloomy.
Bake a chocolate chiffon cake at home and make a cup of hot coffee,
Inviting friends together, it feels very warm and very happy~"

Chocolate Chiffon Cake

1. Dark chocolate, milk and oil are melted in slightly boiling water, turn off the heat and stir to form a fine chocolate paste without particles, continue to be placed in hot water for later use;

2. Sift and mix low-gluten flour and cocoa powder;

3. Add 10 grams of caster sugar to the egg yolk and beat with a whisk;

4. Pour the chocolate paste into the powder mixture and stir evenly;

5. Pour one-half of the egg yolk paste into the batter and mix well;

6. Pour in the remaining egg yolk paste and continue to stir until it becomes smooth and smooth;

7. Add salt and lemon juice to the egg whites, and add granulated sugar three times to beat until it is wet and dry;

8. Take one third of the meringue into the chocolate batter bowl, stir evenly with a spatula, then take the remaining half of the meringue and continue to mix evenly until the egg whites are no longer visible;

9. Pour into the meringue basin, continue to cut and mix evenly;

10. Pour the batter into the mold and shake it lightly to produce large bubbles;

11. Preheat the oven to 150 degrees, put it in the lower layer, and bake for 45 minutes;

12. Immediately buckle after being out of the oven, and demould after cooling.

Tips:
1. Dark chocolate, I chose Farrhona 62% dark chocolate, and the cocoa powder is also Farrhona's sugar-free cocoa powder.
2. After the dark chocolate is melted, it is still placed in hot water, which is convenient for subsequent operations.
3. Novices can whip the egg whites to a wet or dry state, and lift the whisk to pull out the small curved corners.
4. The baking temperature is adjusted according to your own oven.