Chocolate chiffon cake: TALL, SOFT and DELICIOUS!

published on 30 July, 2024 at 16:00
INGREDIENTS
6 egg yolks 
6 egg whites 
310g (1 1/2 cup) of  sugar 
260g (2 cups) of flour 
60g(1/2 cup) of cocoa powder
210 ml  water (4/5 cup)
135 ml  sunflower oil (1/2 cup)
8g Cream of tartar
16 g baking powder
Chocolate ganache 
 
METHOD
1. In a bowl, whip the egg whites. When they are nice and frothy, add the cream of tartar. Continue to whip and set aside.
2. In another bowl, sift the flour, cocoa powder, and baking powder. Add the sugar and mix everything.
3. Now add the water and vegetable oil.
4. Give it a good stir and add the egg yolks, mix well to blend all the ingredients. You will get this thick mixture. Now you can add the egg whites in several batches, mixing gently from the bottom up.
5. Pour into the mold and bake at 165°C (329°F) for 60 minutes.
6. Complete your cake with a nice drizzle of melted chocolate.
 
 
 
 
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