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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