After seeing numerous of my blogging friends baking this chiffon cake for the past few months, i am now into action to bake one. Although chocolate chiffon is quite common, you know i have not tasted one before as far as i can remember. The most type i have eaten are orange chiffon and pandan chiffon which i think are the popular ones. I would also like to try out coffee because i have not eaten one too...which i also think it's a nice flavour.
I read from Ellena's blog that this recipe of dark pearl chocolate chiffon has long existed many years ago from Aunty Yochana. I am not aware of this chiffon until only recently when some of you baked it and i also agree with what has been said about the cake, very chocolatey and nice. I dont know how if it's being compared to a normal chocolate chiffon or a double chocolate chiffon but i find this chiffon really nice. Hope those who have not tried it will give it a try too in the future.
|i dont know why there is a thin chocolate skin surrounding the cake...look at the first picture too..perhaps this could be the dark pearls that the cake is wearing...heheheh..|
I am baking along with Joyce and Zoe and Chiffon cakes is our Bake along theme starting today up till 19July2014. Are all welcomed to join us , please do not link sponge cakes or angel cakes ya! Bye!
Recipe ( from Baking Diary )
5 egg yolks ( mine about 110gm )
60gm vegetable oil
100gm full cream milk
130gm dark chocolate, break into pieces ( i used Hershey's special dark )
55gms plain flour
25gm cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
5 egg whites ( mine abt 215gm )
1/2 tsp cream of tartar
First melt chocolate over double boiler or microwave. Stir until smooth and set aside to cool.
Stir the egg yolks and oil together, then stir in the milk and the slightly warm melted chocolate. Sift in the flour and mix to a smooth batter.
In the mixer, beat egg whites and cream of tartar till foamy and add in the sugar, beat till stiff peaks. Fold in the meringue to the egg yolks batter in 3 batches till no traces of egg whites can be seen. Pour into a 20cm chiffon pan, gently knock the pan on the table to release air bubbles. Bake in a preheated oven at 170C for about 45-50 minutes. Remove and invert cake to cool.
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