Chocolate Nutella Chiffon (modified from here)
85g Hot Water
20g Valrhona Cocoa powder
2 tbsp Nutella
1 tsp Vanilla extract
5 Egg yolks (65g)
1/2 tsp Salt
65g Canola oil
65g Fresh milk
130g Self Raising flour
5 Egg whites
110g Castor sugar
1/2 tsp Cream of tartar
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 flour 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 20 or 21 cm tube pan and bake at 160C for 80 mins 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 immediately invert to cool completely before unmoulding.