Double Chocolate Chiffon with
Chocolate Bailey Cream
Adapted from Enne Ty’s recipe which can be seen here
Ingredients:
5 yolks (65g egg with shell)
50g castor sugar
75g oil
70g full cream milk
30g chocolate Bailey Cream
100g Self raising flour
10g Cocoa Powder
1/4 tsp salt
70g chocolate (I used Callebaut 54% bitter sweet chocolate chips)
5 egg white
100g castor sugar (you can reduce sugar but I find it better with more sugar as I am using bitter sweet chocolate)
1/4 tsp cream of tartar
Method:
- Melt the chocolate in the microwave. Set aside to cool.
- In a mixing bowl, place Oil, 30g sugar, milk and yolks. Use a hand whisk to mix thoroughly before adding the cooled melted chocolate. Mix until well blended then add the flour and mix again until smooth.
- Beat the egg whites in the stand mixer until frothy before adding the cream of tartar. Continue to beat while gradually adding the sugar until firm peaks.
- Add meringue into the yolk batter in 3-4 portions, folding in gently until no streaks are seen.
- Transfer into a 20cm chiffon pan and tap gently to remove big bubbles. Place into a seamless pan before baking in a very shallow hot water bath at 160C for 90 minutes or until cooked. (You can also bake without the water bath. Adjust temperature according to your oven.)
- Invert immediately to cool before unmoulding.
Advertisements
Bravucon said
Wowww i have to try this looks so delicious. Can i double the batch, and double the recipe. 👌👌👌Love your recipes!
LikeLike
sandra said
Hi Jeannie, when baking chiffon cakes, do you use both bottom and top oven heat?
LikeLike
jeannietay said
Yes I do with a water bath to prevent cracks. Place the tube pan into a seamless pan and then place these into a bigger pan holding about a cup of hot water for the bath.
LikeLike