Thursday, July 4, 2013

Dark Cocoa Chiffon

Thanks Fion for getting the heart shape chiffon tin for me. Saw her post on chocolate chiffon using the heart shape mould, i followed. 

40g cake flour
10g dark cocoa powder
30ml oil
30ml milk/water
2 yolks

2 whites
50g sugar

1. Sift flour and set aside.
2. Hand whisk egg yolks,oil and water till well combined.
3. Add flour till well combined.
4. Whisk egg whites and sugar to stiff peak.
5. Fold in egg white mixture into egg yolk mixture in 3 batches.
6. Pour into chiffon tin.
7. Bake in a pre heated oven for about 45 minutes at 170°C.
8. Cool upside down on a bottle.
9. Remove from tin after cake has completely cool.

* It's abit dry. I think slightly overbake. Can reduce temp n time in future.

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