Baked chocolate chiffon cake for mom and ourselves. Simply love this chocolate chiffon cake. They are so soft and moist. Recipe adapted from 中岛老师的日本烘培.
top flour 40g
cocoa powder 20g
sugar 30g ( I used molasses sugar)
bailey t tbsp
dark chocolate 50g
grape seed oil 2tbsp
egg white 5
Chill the egg white for 10mins
Combine the dark chocolate with grape seed oil, melt over boiling water. Set aside. Preheat oven at 170d
Add in the dark chocolate mixture, water, bailey.
Combine well after each addition.
Combine 1/2 yolk mixture into the egg white. Fold gently.
Lastly, pour back into the remaining yolk mixture and combine well.
Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the mould.