I do not have much to write about this cake. This is a light chocolate cake that is suitable to use as a base for cake decoration.
It is a recipe of my own unlike chiffon , it is moister since cream were used. But as compared to a chocolate based butter cake, it is a much lighter and fluffier cake with a lower fat content. It should belong to foamy cake category or sponge cake category in accordance to general cake classification.
If you like a chiffon cake that is moister, you may like it.
WHAT IS REQUIRED
- 6 eggs yolk
- 80 grams of icing sugar
- 50 grams of cooking oil
- 50 grams of milk (not in the picture)
- 150 grams of fresh cream (for whipping purposes)
- 250 grams of self raising flour
- 150 grams of dark chocolate (melted)
- 80 grams of icing sugar
- 6 egg whites (at room temperature)
- 1/4 teaspoon of cream of tartar
Ganache Ingredients (not in picture)
- 250 grams of sweet dark cooking chocolate – melted
250 grams of normal cream or double cream
STEPS OF PREPARATION
Get ready a 19cm chiffon tube pan or 8 inches square baking pan.. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN OR SQUARE BAKING PAN.
Pre heat the oven to 160 degree Celsius.
- Melt the dark chocolate in the microwave for 1-2 minutes. Stir in interval of 15 seconds. Cooled and set aside.
- In a big whisking bowl, whisk together dark chocolate, icing sugar, cream and eggs until well combined.
- Sift in the flour and gradually add in the milk. use a whisk to whisk until well combined. Set aside
In a new mixing bowl that are clean and greaseless, put in the egg white, whisk until the soft peak form. Add in cream of tartar and gradually add in the sugar (in 3 stages) – Ingredients B . Beat until firm peak form. Firm peak means when you inverted your mixing bowl, the meringue (beaten egg white) stay put in the container and will not drip down.
Gently fold in 1/3 of egg whites into the batter using a spatula. Mixed well and poured the remaining 2/3 of the egg whites (meringues) and mixed well. The actions have to be light and swift.
Poured into a 19 inches ungreased chiffon tube pan or 8” square normal baking tin and bake for 40-45 minutes or until when a skewer inserted comes out clean. In the event that the top starts to turn brown, you can lower the temperature to 150 degree Celsius and continue the baking.
To prepare the chocolate ganache, put equal amount of dark chocolate with equal amount of double cream (I used normal cream) and melt in the microwave using medium heat for 3-4 minutes. In between a minute interval, stir the chocolate and cream and ensure that it is well combined. Note that you have to constantly stir the mixture, otherwise, the chocolate or the cream can be cooked rather fast. As long as the chocolate melts, you can off the microwave. Of course, you can resort to the traditional method of placing the chocolate and cream over a pan of hot boiling water and stir until it melts. In this case, make sure the water vapour should not have a chance of touching the chocolate sauce. Otherwise, the sauce will not be smooth.
- Pour the chocolate ganache over the cake before serving. Before pouring ensure that the cake is completely cooled.
I love the cake for it is moist and less oily and you may want to give it a try and prepare this as a breakfast or tea snack item. It goes well especially with the ganache but that is absolutely optional. If you want you chocolate thicker, decrease the cream by by 20-30 grams.
Hope that you like this simple post today. Cheers and have a nice day.
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