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RECIPE Adapted from here Step by Step: thedomesticgoddesswannabe
Japanese Dark Pearl Chocolate
Chiffon Cake
Serves 10
Ingredients
- 5 egg yolks, at room temperature
- 60g vegetable oil
- 100g whole milk, at room temperature
- 130g dark chocolate, broken into pieces
- 55g cake flour
- 25g cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 egg whites, at room temperature
- 80g caster sugar
- 1/2 teaspoon cream of tartar
Instructions
- Before you start, make sure that all the ingredients are at room temperature.
- Melt the chocolate in a heat proof bowl over a ban marie. Set this aside to cool a little.
- In the bowl of a mixer, beat together the egg yolks and oil.
- Followed by the milk. Then the melted chocolate.
- Mix until blended. Add the sifted flour/ cocoa powder/ baking soda and baking powder. Mix to combine, scrapping the sides of the bowl occasionally. Set this aside.
- In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar.
- Gradually add the sugar, whisking continuously, until stiff peaks.
- Add 1/3 of the egg whites into the egg yolk mixture. Mix to combine. There is no need to be gentle at this stage.
- Add the remaining egg whites in 2 batches, and gently fold the whites into the batter until no streaks remain.
- Pour into an UNGREASED 21-23cm chiffon pan and lift the pan to about 10cm from the table top. Drop the pan. This removes the larger air bubbles. Repeat this a couple of times.
- Bake at 180°C for 1 hour. You may need to adjust the baking time, depending on your oven. If the top gets too brown or cracks too much, cover with a piece of aluminium foil – just open the open, place the foil over the cake and close the oven door as quickly as you can.
- Invert the cake pan until it cools completely before removing from the pan.
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