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Chocolate Chiffon Cake

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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