Chocolate chiffon cake – there is nothing more fluffy and delicious, you see

Chiffon: a confectionery method for making the softest chocolate cake in the world.

Chiffon: a confectionery method for making the softest chocolate cake in the world.

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 01:10 + cooling time

Interval: 00:40

TOOLS

3 bowls, 2 strainers, 1 mold with a hole in the center (tall or chiffon mold), 1 spatula(s)

EQUIPMENT

conventional + mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Dry Ingredients (Chiffon Cake):

– 1/2 cup(s) (tea) wheat flour + additional amount (below)

– 1 and 1/2 tablespoons of wheat flour

– 1/3 cup(s) of sugar

– 1/3 teaspoon(s) of salt

– 3/4 teaspoon(s) of chemical yeast

Liquid Ingredients (Chiffon Cake):

– 45 ml of oil + a little for greasing

– 3 units of eggs (in this part use only the yolks – separate the whites for the meringue)

– vanilla essence to taste

Meringue (chiffon cake) ingredients:

– 3 and 1/2 tablespoons of sugar (to add to the previously separated egg whites)

– lemon to taste (drops)

Ingredients for the chocolate chiffon cake (variation):

– 2 1/4 tablespoons chocolate powder (add to the dry ingredients in the recipe)

– 1/2 unit of egg – only the yolk (to be added to the quantity of yolks in the liquid part)

– 80 ml water (to add to the liquids in the recipe)

PREPARATION:

1. The quantities of ingredients for 2 people (450g of dough) refer to a mold with a central hole of 20 cm and a height of 10 cm (or a mold suitable for chiffon cakes).
2. Separate the recipe ingredients and utensils. Grease the pan, just the bottom, with oil.
3. Preheat the oven to 180°C.
4. Sift the dry dough ingredients (wheat flour, chocolate powder, sugar, salt and yeast) directly into the mixer bowl.
5. Separate the eggs into 2 bowls. Sift the egg yolks into the cake batter. Place the egg whites, preferably in a bowl for the meringue.
6. Wash the lemon to use in the meringue.

PREPARATION:

Chocolate Chiffon Cake:

1. In a bowl mix the liquid ingredients (sifted egg yolks, water and vanilla essence).
2. To the dry ingredients in the bowl of the stand mixer, with the paddle attachment, on low speed, first gradually add the oil.
3. Then, add the liquid ingredients, in a thin, steady stream – keep wiping down the side of the food processor bowl, to make sure everything is well mixed.
4. Beat until you obtain a homogeneous mass, but without beating too much.
5. Remove the bowl from the mixer and set it aside.

Chocolate Chiffon Cake – meringue:

1. In another bowl, beat the egg whites until soft.
2. Add the sugar and lemon drops and beat until stiff, shiny peaks form.
3. Mix the meringue into the mass of dry and liquid ingredients, without beating, with a spatula, moving from bottom to top, to preserve the volume.

Chocolate Chiffon Cake – cooking:

1. Transfer it to the greased baking tray and place it in the preheated oven at 180°C.
2. Bake for about 30-40 minutes, or until cooked through, testing with a toothpick: insert it into the center of the cake to check if it comes out clean.
3. Turn off the oven, remove the pan and shake it slightly to see if it has loosened.
4. Let it cool a little in the pan.
5. To unmold, loosen the edges with a small knife and invert the cold cake onto a plate. If you use the chiffon mold, also pass the knife along the bottom.

FINALIZATION AND ASSEMBLY:

1. Transfer the Chocolate Chiffon Cake to the serving dish.
2. Serve sliced.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.