Double Chocolate Chiffon Cake | 双重巧克力戚风蛋糕 | 松软不回缩 | Dessert Alchemy

Indulge in the irresistible richness of a double chocolate chiffon cake - a heavenly dessert that is sure to delight both chocolate lovers and cake enthusiasts alike. This decadent treat is characterized by its light and airy texture, complemented by the intense flavours of cocoa and smooth chocolate, With each bite, you'll savour the perfect balance of moistness and melt-in-your mouth goodness.
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Double Chocolate Chiffon Cake （6 inch）
Egg Yolk Batter：
Milk 65g
Dark Chocolate (70%) 20g
Unsweetened cocoa powder 8g
Low gluten flour 55g
Salt 0.5g
Corn oil 38g
Egg yolk 50g
Meringue:
Egg white 105g
Lemon juice 4g
Granulated sugar 55g
Corn flour 3g
1. Separate egg yolks from egg whites, chill egg whites in the freezer for about 10-15 minutes.
2. Chop chocolate and place them in a heat proof bowl.
3. Boil milk with low heat until it starts boiling, pour hot milk to chopped chocolate, stir until all chocolate are melted.
4. Boil some hot water, pour hot water into a small pan, place hot water under chocolate and milk mixture to keep it warm.
5. Preheat oven to 150 degree Celsius.
6. Add lemon juice to meringue, whisk with medium speed until frothy, add 1/3 of the sugar and continue whisking with medium speed.
7. When the meringue is foamy, add another 1/3 of the sugar, continue whipping with medium speed until meringue is foamy.
8. Add corn flour and remaining sugar, continue whisking with low speed until the meringue is almost stiff peak.
9. Sift flour, cocoa powder and salt into a bowl, add corn oil, whisk until well combined.
10. Remove milk and chocolate mixture from hot water, stir well, add the mixture to flour mixture, add egg yolks, whisk until well combined.
11. Fold in the meringue in 3 batches, pour batter into a 6 inch loose bottom baking tin.
12. Swirl with a skewer to remove air bubbles in the batter, gently tap the baking tin on the countertop.
13. Bake in the preheated oven at 150 degree Celsius for 55-60 minutes.
14. Remove the cake from oven, drop it on the countertop to release hot air trapped in the cake, invert the cake immediately.
15. Let it cool down completely.
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双重巧克力戚风蛋糕 （6寸加高）
蛋黄糊：
牛奶 65g
黑巧克力(70%) 20g
无糖可可粉 8g
低筋面粉 55g
盐 0.5g
玉米油 38g
蛋黄 50g
蛋白霜:
蛋清 105g
柠檬汁 4g
细砂糖 55g
玉米淀粉 3g
1. 蛋清蛋黄分离，蛋清冷冻10-15分钟。
2. 黑巧克力切碎，放入耐热碗里。
3. 牛奶小火烧开，倒入巧克力碎中，搅拌至巧克力溶化。
4. 牛奶巧克力混合物坐热水保温。
5. 烤箱预热150摄氏度。
6. 蛋清加柠檬汁，中速打发至蛋清出现大气泡，加入1/3细砂糖，继续中速打发。
7. 蛋清气泡变绵密的时候，再加入1/3细砂糖，继续中速打发至湿性发泡。
8. 加入玉米淀粉和剩余细砂糖，低速打发至接近干性发泡（提起打蛋头蛋白霜呈小弯钩状态）。
9. 低筋面粉，可可粉，盐过筛，加玉米油，搅拌均匀。
10. 牛奶巧克力混合物搅拌均匀，加入面糊中，加蛋黄，搅拌均匀。
11. 蛋白霜分3次加入，轻快的翻拌均匀，面糊倒入6寸活底戚风模中。
12. 用竹签在面糊中花几圈去除气泡。
13. 放入烤箱150摄氏度烤55-60分钟。
14. 出炉震出热气，马上倒扣。
15. 凉至蛋糕完全冷却。
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#chocolatechiffon #doublechocolatechiffon #chiffon

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Beautiful
Good recipes
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