cocoa chiffon

[filipe]

cocoa chiffon

This is based on Bertha Rosa-Limpo's recipe of a cocoa chiffon, of her Livro de Pantagruel. I had done one change - no cognac added.

• 180 g wheat flour
  
• 50 g corn starch (Maizena)
  
• 2 tsp baking powder
  
• 70 g cocoa
  
• 350 g golden (yellow) sugar
  
• 7 yolks
  
• 8 whites
  
• 125 ml corn oil
  
• 200 ml water
  

The method used is the usual chiffon method.

On one side mix all the dry items - both flours, sugar and, in this case, the cocoa.

Open a hole in their middle and, by this order, start to add the corn oil, the yolks and then the water.

Mix everything until you get a uniform mix.

On the other side the whites. Mix until you get stiff peaks.

After this you have to get both mixes together, adding the cocoa over the egg whites and mixing, by hand, from the outside to the inside and from the top to above, allways stiring the bowl in the same direction. This mix is essencial - you should not crack the air bubbles of your whites, otherwise you won't get more than an ordinary chocolate cake.

You should bake it at a plain pan, not greased nor floured. Moderate oven (160-190ºC)

When its done take it out of the oven immediatly and turn your pan upside down, and let it rest that way, supported on something that allows the air to circulate underneath it (under the cake face and your table). When it gets colder use a sharped knife to separate the cake from the pan's walls. Turn it upside down and with only a bang the cake will release itself from the pan easily.

Keywords: Chocolate, Cake, Intermediate

( RG1579 )