Chocolate chiffon cake

Overview

I have loved eating chocolate since I was a child, and I still love its taste when I grow up. No matter how I eat chocolate, it is my favorite. Of course, this cake is my favorite. There is no need for any reason to fall in love with it, it is just love. Do you have this persistence?

Tags

• baking
• cocoa powder
• egg white
• egg yolk
• low gluten flour
• sunflower oil
• dark chocolate
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Dissolve dark chocolate, milk and oil in slightly boiling water, turn off the heat and stir into a fine chocolate paste without particles, continue to put it in hot water and set aside;

   

3. 3 into liquid state

   

4. 4 Add 10 grams of fine sugar to the egg yolks and beat with a whisk

   

5. 5 Sift together low-gluten flour and cocoa powder

   

6. 6 Sift in flour

   

7. 7 Mix well

   

8. 8 Pour half of the egg yolk paste into the batter, mix well, pour in the remaining egg yolk paste, and continue to stir until it is fine and smooth

   

9. 9 Add salt and lemon juice to the egg whites, add fine sugar in three batches and beat until wet and dry

   

10. 10 Add one-third of the meringue into the chocolate batter bowl, use a spatula to stir evenly, then take the remaining half of the meringue and continue to stir evenly until the egg whites are no longer visible

    

11. 11 Pour into the meringue bowl and continue to mix evenly

    

12. 12 Pour the batter into the mold and shake it gently a few times to release big bubbles

    

13. 13 Preheat the oven to 150 degrees, place the lower shelf, and bake for 45 minutes; (I made a double portion)

    

14. 14 Immediately after taking out the oven, turn it upside down and remove from the mold after cooling

    

15. 15 Positive

    

16. 16 Finished product