Chocolate Chiffon Cake

Pasta Ingredients

• 25 grams of cocoa powder
• 85 ml white/chocolate liquid milk
• 50 gr DCC
• 55 grams of cooking oil/Canola
• 1/2 tsp chocolate pasta
• 100 grams of low protein flour
• 1/2 teaspoon Athena baking powder
• 6 egg yolks

Meringue Ingredients

• 6 egg whites
• 1/4 teaspoon salt
• 1 tbsp lime juice
• 140 grams of sugar
• Chocochips and almond sprinkles

How to make

• 1.Dissolve cocoa powder in hot liquid milk. Add DCC and cooking oil. Stir well. Set aside.
• 2. Sift flour and baking powder, mix well. Pour little by little into pasta no 1 while stirring slowly with a whisk
• 3. Add egg yolk. Stir well. Set aside.
• 4. Beat egg whites, salt and lime juice until half fluffy. Add the sugar little by little while beating until stiff
• 5. Pour little by little into the flour mixture, stirring slowly until blended
• 6. Pour into the chiffon 20 pan without smearing margarine. Sprinkle chocolate chips/almonds
• 6.Oven 60 minutes at 160 degrees Celsius until cooked. Immediately cup it over the bottle
• 7. Wait for it to cool completely before removing it from the pan.

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