Chocoholic's deep dark dream chiffon cake
A decadent Chocoholic's Deep Dark Dream Chiffon Cake that can be made in roughly 45 minutes, serving 16 portions. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a great choice for chocolate lovers, fitting with a standard diet, and perfect for special occasions.
Ingredients
flour
125 g
cream of tartar
2 tsps
butter
56.75 g
chocolate
99.22 g
cocoa powder
21.5 g
cream
59.5 ml
dutch process cocoa powder
0.75
egg whites
6
egg yolk
5
powdered sugar
240 g
salt
0.5 tsps
sugar
200 g
vanilla
0.5 tsps
vegetable oil
218 ml
water
157.72 ml
Method
- Cake:In a bowl add the cocoa and pour in the boiling water. Stir to combine and let cool.In a large mixing bowl combine the flour, 1 cup sugar, baking powder and salt.In a separate bowl add the 6 egg whites and cream of tartar. With an electric mixer beat the egg whites until soft peaks form, gradually add the 1/3 cup sugar and beat until firm but not dry.Make a well in the dry ingredients.
- Add the oil, egg yolks, vanilla and cooled cocoa. Beat until smooth.
- Mix in about a 1/4 of the egg whites to loosen the batter and then fold in the remainder of the egg whites.
- Pour into 2-8 inch prepared cake pans and bake at a preheated 350 F oven for 30-35 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.Filling:With and electric mixer, blend the sugar, cocoa and butter, add the vanilla and cream.
- Mix and add more cream to obtain the desired texture.Topping:In a double boiler or microwave bring the cream to just below the boiling point.
- Add the chocolate pieces and butter, and with a wooden spoon stir to blend. Allow to cool, this will thicken the ganache gor the topping.Assembly:With a long knife, slice the cakes in the center to obtain 4 layers in all.
- Sprinkle some Kirsch or other favourite liqueur on the first layer of cake and spread a thin layer of the filling.
- Place raspberry halves on the filling and place a second layer of cake on top. Continue in the same manner until the remaining 2 layer are filled, leaving the top layer to be iced with the ganache topping.
Nutrition:
Carbs
54 g
Fat
17 g
Protein
4 g
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