Chocolate cherry chiffon cake
- 325g cake flour
- 500g sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup oil
- 3/4 cup milk
- 6 jumbo eggs, separated
- 100g dark chocolate, chopped
- 1/4 tsp cream of tartar
- For the ganache
- 250g dark chocolate
- 1/2 cup cream
- 2 tbsp kirsch (cherry liqueur)
- Fresh cherries to garnish
- Preheat oven to 160°C. Sift together flour, sugar, baking powder and salt into a large bowl. Repeat process twice.
- Combine oil, milk and egg yolks and beat until smooth. Add to dry ingredients. Gently stir in the chopped dark chocolate.
- Whisk egg whites until frothly. Add the cream of tartar and continue to beat until stiff peaks form.
- Fold egg whites into the cake mixture carefully so as not to beat out too much air. Pour into an ungreased chiffon tin.
- Bake for 1 hour or until a skewer or kebab stick comes out clean.
- Invert the tin onto a large plate and allow the cake to drop as it cools.
- To make the ganache, melt the chocolate with the cream over a double boiler. Add kirschand allow to cool. Spread over cooled cake and garnish with cherries.
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