Chocolate chiffon cake

Chocolate chiffon cake

Chocolate pastries - a real treat for the sweet tooth and chocolate lovers. In this article, we offer you a recipe for chocolate chiffon sponge cake . This fragrant, porous, moist and slightly higher cake will be an excellent basis for a celebratory cake. Special splendor and softness give well- beaten egg whites .

Chocolate chiffon cake - recipe

Ingredients:

  • Wheat flour - 260 g;
  • baking powder - 1 small bag;
  • salt - 1/3 tsp;.
  • soda - 1/3 teaspoon;.
  • sugar - 170 g;
  • olive oil - 140 ml;
  • instant coffee - 7 g;
  • Cocoa - 70 g;
  • water - 200 ml;
  • protein - 8 pieces;
  • yolk - 5 pcs.

preparation

Dissolve the coffee and cocoa in very hot water, cool. In a separate large bowl mix all the bulk. Beat yolks separately, add vegetable oil, cocoa, instant coffee, mix, combine with bulk ingredients. Protein Whip with sugar until thick air foam mixer. The fourth part of the beaten egg whites into the chocolate mass to shift gently stirring spatula and then add the remaining whites, mix. Biscuit dough is placed into a mold. Bake for approximately 55-60 minutes. in a heated oven. Ready chiffon cake cool. Additions to the cake decorating you can use chocolate, powdered sugar or fruit.

Chocolate chiffon cake in multivarka

Ingredients:

  • Cocoa - 30 g;
  • coffee - 1-1,5 teaspoons;.
  • bottled water - 120 ml;
  • flour - 170 g;
  • sahap - 120 g (from them 20 g - sugar pudpa);
  • Salt - a pinch;
  • large eggs - 4 pieces;
  • vegetable oil (refined) - 60 ml;
  • baking powder - 1 small bag;
  • soda - 0.5 tsp..

preparation

In a small saucepan, dissolve instant coffee and cocoa with water, bring to a boil on the fire and cool. Protein is separated from the yolk. Proteins placed in the refrigerator. Two Beat yolks with sugar, then add the coffee and cocoa, vegetable oil, baking soda and flour. All components carefully mixed. Then whip the chilled whites and salt in a separate saucepan until thick mass of foam, then add the powdered sugar (powder dissolves faster than sugar). Gently stir shovel proteins in the dough, and then shift into a bowl Multivarki. Grease a bowl with oil is not necessary. Put on mode "Baking" for an hour. When the timer stops, Multivarki cup to put upside down and leave until cake has cooled.

Cream chiffon chocolate biscuit

Ingredients:

  • cream 35% fat - 350 ml;
  • mascarpone - 250-300 g;
  • Chocolate chiffon cake
  • strawberry - 0.5 kg;
  • icing sugar (sugar) - 150-200 g

preparation

To prepare the cream is air, you must first average fat cream mixed with powdered sugar until fluffy thick foam (peaks), add the mascarpone and continue beating with a mixer. Strawberries cut into slices, a few beautiful yaggod defer to decorate a biscuit on top. Ready-made cakes grease the air-cream, sliced strawberries shifting. Grease the sides and top of cake with cream. Garnish with whole strawberries.


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