Chocolate Chiffon Cake

2024-08-03 15:01:07 535

I bought dark chocolate and made two cupcakes, but I haven't moved the rest in the fridge. Today, I have time to make a chocolate chiffon cake.

1. Cut chocolate into small pieces and melt them over water
2. Separate the egg white and yolk of the egg and place them separately in two containers free of water and oil
3. Add 30g of granulated sugar to the egg yolk and stir evenly with a manual mixer
4. Add corn oil and melted dark chocolate
5. Stir evenly until smooth
6. Add milk and stir evenly
7. Add low gluten flour again
8. Stir evenly again until there are no particles
9. Add a few drops of white vinegar to the egg white, beat slowly until it becomes a coarse foam, and then add 25 grams of granulated sugar in three portions
10. Quickly create a textured pattern
11. Finally, a small straight pointed state appears
12. Take one-third of the protein and add it to the egg yolk paste, stir evenly with a scraper
13. Then add the remaining chicken egg whites and gently scrape and stir evenly from the bottom
14. Mix protein and chocolate paste thoroughly
15. Pour the batter into the mold and shake it a few times to create large bubbles
Preheat the oven for 5 minutes, at 120 to 130 degrees Celsius, on high and low heat, and bake the second to last layer for 45 minutes
17. Remove the cake from the oven
18. Invert and cool down
19. Use a small knife to draw a circle between the cake and the mold for demolding, and then gently push it out at the bottom
20. Cut open
21. Finished product drawings