"Secret Recipe Chocolate Indulgence Cake"
8 inch chocolate chiffon cake
6 eggs yolk
castor sugar 30g
Olive oil 40g
cake flour 70g
cocoa powder 40g
6 eggs white
lemon juice 1 tsp
Castor sugar 70g
1.Separate the eggs while they are still cold.
2.Preheat the oven to (160 degrees C).
3.In a large bowl sift the flour with the cocoa powder.
4.In a separate bowl whisk together the egg yolks and sugar.
5.Add in oil and mix well.
6.Add in flour (divide into 3 portion)and milk (divide into 2 portion) alternately (start and end with flour mixture).
7.In a separate bowl,beat the egg whites till frothy and add in lemon juice until soft peaks form. Gradually beat in the sugar (70g) and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
8.Pour the batter into the ungreased 8 inch round pan. Bang the pan few times on the to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 32-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
9.Immediately upon removing the cake from the oven invert (turn upside down) the pan. Let the cake cool completely.
10.Unmould the cake and divide it into 4 layers.
a)Non-dairy Cream 500g
b)Belgian Dark cooking Chocolate 150g, non-dairy cream 40g
c) Belgian White cooking Chocolate 75g, non-dairy cream 20g
1. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
2. Then place 500g of non-dairy cream in the bowl and beat till stiff peak.
3.Take out 1/3 of the whipped cream.
4. Melt dark chocolate with Non-dairy cream (double boiled method)then add into the 2/3 whipped cream while its still warm, keep stirring and combine well. Set aside.
5. Melt white chocolate then quickly stir into the 1/3 whipped cream.
150ml whipping cream
350g dark choc (chopped)
1 tsp butter (melted)
1. Heat cream over simmering water.
2. Add in chocolate and stir until smooth.
3. Add in butter.
To assemble cake:
Place a layer of cake in a 8 inch loose base tin. Spread a portion of white choc mousse, top with a layer of cake, spread with dark choc mousse, top with another layer of cake, white choc mousse, top with cake.
Unmould the cake. Spread the whole cake with a thin layer of dark chocolate mousse.
Refridgerate cake until set.
Place cake on a wire rack, pour over choc ganache and decorate as desired.
Enjoy your cake!