Saturday, 25 March 2017
CHOCOLATE NUTELLA CHIFFON CAKE
85 ml hot water
40 grams cocoa powder
1 1/2 tablespoons Nutella
5 egg yolks
1/2 teaspoon salt
65 ml canola oil
65 ml milk
110 grams plain flour
15 grams corn flour
1 teaspoon baking powder
5 egg whites
110 grams caster sugar
1/2 teaspoon cream of tartar
preheat oven to 170 c. grease and line BOTTOM ONLY of a 20 cm cake tin or tube tin. If using a tube tin with detachable base, cover bottom and sides with foil.
mix cocoa powder with hot water, then add in Nutella and mix until smooth. put aside.
in a separate bowl, mix egg yolks, salt, oil and milk until blended. add in the cocoa mixture and whisk until well combined. put aside.
sift both the flours and baking powder into the yolk mixture and whisk until smooth. put aside.
using an electric mixer, beat egg whites until foamy. add the cream of tartar. gradually add in caster sugar and continue to beat until firm peaks.
gently fold the meringue in into egg yolk batter, in 3 additions, until well blended.
pour batter evenly into cake tin. place cake tin into a baking dish and fill the baking dish with enough hot water to cover 1/4 of the cake tin.
cook at 170 c. for 30 minutes then reduce to 150 c. for approx 45 minutes or until the top is springy to the touch and a skewer comes out clean.
remove from oven and wait till cake has pulled away from the side of the pan before removing from tin.
cool completely on wire rack.
fill with chocolate flavoured whipped cream and ice with ganache.
300 mls thickened cream
1/2 cup icing sugar, or to taste
1 tablespoon cocoa, sifted
using an electric mixer, beat all together until thick and holding shape.
125 ml thickened cream
150 grams dark chocolate chips
1 tablespoon butter
place choc chips in a small bowl/
in the microwave, in a microwave safe bowl, heat cream to almost boiling then pour over the chocolate. let it stand for a minute then stir until smooth.
add butter and stir till melted.
cool till thick enough to spread.