Chocolate chiffon cake

Overview

I bought dark chocolate and made cup cakes twice, and the rest was kept in the refrigerator untouched. Today I have time to make a chocolate chiffon cake.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cheesecake
• corn oil
• egg
• low gluten flour
• white vinegar
• dark chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Cut the chocolate into small pieces and melt over water

   

2. 2 Separate the egg whites and egg yolks and place them in two water-free and oil-free containers

   

3. 3 Add 30 grams of fine sugar to the egg yolks and stir evenly with a manual egg beater

   

4. 4 Add corn oil and melted dark chocolate

   

5. 5 Stir evenly until smooth

   

6. 6 Add milk and mix well

   

7. 7 Then add low-gluten flour

   

8. 8 Stir evenly again until there are no particles

   

9. 9 Add a few drops of white vinegar to the egg whites, beat at slow speed until they form a rough foam, then add 25 grams of fine sugar in three batches

   

10. 10 Punch quickly until textured

    

11. 11 Finally, a small straight point appears

    

12. 12 Add one-third of the egg whites to the egg yolk batter and mix evenly with a spatula

    

13. 13 Then add the remaining egg whites, gently scrape up from the bottom and mix well

    

14. 14 Mix egg whites and chocolate paste thoroughly

    

15. 15 Pour the batter into the mold and shake it a few times to release big bubbles

    

16. 16 Preheat the oven for 5 minutes, 120 to 130 degrees, with upper and lower heat, and bake the second to last layer for 45 minutes

    

17. 17 Remove cake from oven

    

18. 18 Turn upside down and let cool

    

19. 19 To unmold, use a knife to draw a circle between the cake and the mold, and then gently push it out at the bottom

    

20. 20 Cut

    

21. 21 Finished product pictures