Chocolate Nutella Chiffon
Adapted from Anncoo Journal
85g Hot Water
40g Valrhona Cocoa powder
1.5 tbsp Nutella
1 tsp Vanilla extract
5 Egg yolks (65g)
1/2 tsp Salt
65g Canola oil
65g Fresh milk
110g Plain flour
15g Corn flour
1 tsp Clabber Girl Double Action Baking Powder
5 Egg whites
110g Castor sugar
1/2 tsp Cream of tartar
125ml whipping cream
150g semi sweet dark chocolate chips
1 tablespoon butter
1.Mix cocoa powder with hot water, then add in Nutella and mix until smooth. Set aside.
2.In a separate bowl mix egg yolks, vanilla, salt, oil and milk until blended. Add in the cocoa mixture and whisk until well combined.
3. Sift both the flours and baking powder together into the yolk mixture and mix until smooth. Set aside.
4. Beat egg whites with medium speed until foamy before adding cream of tartar. Continue to beat while gradually add in castor sugar and continue to beat until firm peak. Reduce mixer speed to lowest and continue to beat a minute.
5.Gently fold the meringue in 3 portions, into egg yolk batter until well blended.
6.Pour batter evenly into a bottom lined and greased 8″ pan and bake in a hot water bath at 170C for 30 minutes then reduce to 150C for another hour or until cooked. Temperature and timing is given as a guide only, adjust according to your own oven.
7. Once baked, remove from oven and wait till cake has pulled away from the side of the pan before unmoulding.
8. While cake is cooling, prepare ganache by heating up the whipping cream to almost boiling then pour over the chocolate. Let it stand for a minute before stirring until smooth. Add butter for the shine and let it cooled to room temperature before using.