Tuesday, July 10, 2012

Chocolate Chiffon Cake

Source: Basic Kitchen

115 g dark, semisweet chocolate
1/2 c (125 ml) water
1/2 tsp salt
1 cup (140 g) flour
1 tsp baking powder
5 eggs, separated
2/3 cup granulated sugar
1 tsp vanilla essence

Preheat the oven to 350 F/180 C.
Break the chocolate into square and put with the water and salt put in the microwave over for 15s or until the chocolate melt (it should not take more than 30s).
In a bowl, mix together 1 cup flour and baking powder.
Grease a 24 cm baking tin. 
Put the egg whites into a bowl and beat until soft peaks. Fold in sugar.
When chocolate mixture has cooled, add egg yolks and vanilla. Stir in flour and baking powder mixture until well combined.
Gently fold into egg white mixture.
Pour into prepared pan and bake for 30 to 45 minutes or until a tester comes out clean.
Let cool and then ice with chocolate frosting (I dust icing sugar on top).

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