It was after dinner around eightish in the evening, and since I'll be alone for a couple of hours until my other half come back from a meeting, I set out to try out this recipe which I came across from Aunty Yochana's blog. I have all the required ingredients at hand and also I wanted to use up the balance of the chocolate in my fridge. It did not take me long to make this cake approx. an hour or so and"ta...da..my cake is done. Instead of using the chiffon tube pan as in the recipe I use this tube pan which I've just bought. It's delicious.....very chocolaty yet not extremely rich cos' it uses corn oil instead of butter. Recipe below :
Ingredients
Cocoa Batter
150gm chocolate - chopped
90ml water
100gm corn oil
25gm cocoa powder
65gm cake flour
1/2tsp bicarbonate of soda
115gm egg yolks (5 egg yolk approx)
Egg white batter
225gm egg white (5 egg white approx)
100gm castor sugar
pinch of salt
1/8tsp cream of tatar
some icing sugar for dusting
Method
1. Melt chocolate and stir till smooth. Add in corn oil slowly stirring all the time till smooth. Fold in the rest of ingredients from (A) and stir thoroughly.
2. Whisk egg white from (B) with cream of tatar till frothy, then pour in sugar gradually then add in sugar gradually and salt. Whisk till soft peaks is formed.
3. Fold egg white mixture into egg yolk mixture. Pour into 23" to 25" round chiffon tube pan.
4. Bake at 175 degree centigrade for 45 mins.
5. Invert cake and leave to cool completely before turning out.
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