I was working hard preparing my boy for his upcoming exams. What a time when my youngest one fell ill! I simply need comfort food to lift me up for fitter disposition to ignite my mind and alert my senses for the roller-coaster ride ahead. I turned to chocolate that never fails to do wonder!
Well, life is like a box of chocolates! You never know what you're going to get...
For once, i wished i have the whole cake entirely for myself. It was oh so good...
The taste of the bitter chocolate was such a sensual pleasure. I enjoyed the wicked pleasure of every slice. I was bought to tranquility again with a good novel to read along at my Venice corner. This unique master piece bought in Venice, drawned using charcoal brought out the beauty of the mesmerizing and quintessentially water city with all the delicate details.
Amazing architecture, Venetian Gondola, peaceful alleyway...
Back to this luscious cake, which is basically a chiffon cake. However with the addition of cooking chocolate & creamy ganache glaze, it really enhances the rich chocolatey flavour.
Ingredients:
(A) 60g Semi-sweet Chocolate
Oil 100cc
(B) Yolk 80g
Sugar 80g
(C) Water 160cc
(D) Cake Flour 80g
¼ tsp salt
¼ tsp salt
80g Cocoa powder
(E) Whites 280g
Sugar 60g
Must have Ganache glaze (topping only)
75g Whipping cream40g Butter
100g Quality dark chocolate (cubes)
Method:
1. Double-boil (A), stir till mixed. Set aside to cool.
2. Whisk (B) till pale in colour & stir in the chocolate mixture from step 1.
3. Add (C), whisk till combined
4. Sieve in (D)
4. Sieve in (D)
5. Whisk white till medium peak
6. Fold in 1/3 white into the egg/chocolate mixture7. Fold in the rest of white gently.
* the egg/chocolate mixture will be thick & creamy, hence fold in the white gently. Do not deflate the whites.
8. Pour batter into 21cm chiffon tube pan. Bake at 170°C for about 50mins.
9. Over-turn pan to cool cake10. Double-boil whipping cream + chocolate + butter. Stir till melt and well-blended
11. Pour ganache glaze onto cooled cake
12. Cool to set
13. Enjoy!
Jessie
Recipe reference: 超Q润戚风
OMG this indeed look devilous gooooo and 'sinful'! I shall book-mark this and bake later cos I just did your yummy brownie again yesterday. I shall not look anymore otherwise I cant resist ....
ReplyDeleteWow! This looks soooo good...
ReplyDeleteHope things are better for you now :)
wah! Yummy! I must give it a go this evening. Thanks for sharing. Just by looking it i know this must be rich n nice :)
ReplyDeleteThis is really finger licking good! Can't wait to try it.
ReplyDeleteI like this one! So rich, very yummy. Need to good quality chocolate to bake this :)
ReplyDeleteHi, came across your blog while blog hopping,
ReplyDeletethe cake looks so really delicious...
would like to give this recipe a try..thanks for sharing!..will update and link your blog if I already bake this ya..
Thank you again.
Yummy Koh: Glad you like the brownie! Looking forward to see your devilicious cake!
ReplyDeleteNEL: Thanks NEL! My boy has since recovered.
Jane: Looking forward to see your devilicious posting :)
Anncoo: Thank you for your compliment!
Min: Yes Min, good quality choc will makes the difference!
Ayu: Thanks Ayu for your compliments! Hope to see your posting soon.
Hi Jess, hope your boy has recovered. The cake looks so chocolately, sinful yet delicious!
ReplyDeleteHi Jess,
ReplyDeleteCan u pls advice your measurement "cc" is it equivalent to "ml" ? Thanking you in advance.
Eva
Thanks Jess for your concern!
ReplyDeleteYes Eva! It's equivalent to ml.
ReplyDeletewor, this look super delicious, must make this one day. Thanks for sharing this lovely recipe.
ReplyDeletejessie, i made this yesterday but unluckily the cake drop off when i took out from the mould and it breaks. Managed to safe a small pcs. Might post up for u to have a look :)
ReplyDeleteIt tastes really rich and delicious! Thanks.
Jane, glad you find the cake rich and deli! Thanks for updating and sharing with me. Look forward to see your posting :)
ReplyDeleteHi Jessie,
ReplyDeleteThe chocolate chiffon cake looks decadent with the chocolate ganache. Been wanting to do another chocolate chiffon cake.
Just to check, 280g of egg whites is about 9 egg whites right (referring to eggs 55-60g with shells)? Thats quite alot. the number of egg yolks should be around 4-5?
I'm loving the look and sound of this! The dripping chocolate icing looks so tempting! :D
ReplyDeleteJessie, thanks for visiting my blog so I can find yours! Love the vintage and girly feel you have here :)
ReplyDeleteJessie,
ReplyDeleteLove your baking Blog. Everything you bake looks so delicious.
Your dishes are so beautiful and love the way you display it all.
Thanks for all the lovely gifts you sent. I've so enjoyed placing everything.
Love ya,
Jackie
Bakertan: I din't count the white cos i diligently follow the recipe to tee by measuring it by weight which i think is more accurate than estimate the numbers of egg whites used. HTH.
ReplyDeleteLorraine: Thanks for dropping by and your sweet words :)
Anh: Thank you for your compliment and thanks for coming by my blog.
Jackie: Welcome friend! Glad to have you here! Do drop by often for tea yah ;)
Oh my, your chocolate cake looks so moist and mouoth-watering.
ReplyDeleteHi, Jessie
ReplyDeleteI baked this yesterday..it turned out well!
My kids and me love it!..it was so rich with chocolatey taste..but wondering what exactly the the name of this cake..will post it soon in my blog..Thanks again Jessie!!..
Ayu: Glad that you and your family enjoyed it. It's chocolate chiffon with choc-ganache. Look forward to read your post :)
ReplyDeleteHi, jessie
ReplyDeletei have already posted the cake in my blog..
will revisit this recipe again in the future!!
Thank you Jessie!..
psst I have already tried your peach muffins!
they are good too!..thanks again..
Hi Jessie What a marvellous cake. Thanks for sharing the recipe.
ReplyDeleteHi Jessie, I've added a link of this page to my recent post. Thanks for sharing this recipe.
ReplyDelete