Read the Beforeitsnews.com story here. Advertise at Before It's News here.

By Anncoo Journal
Contributor profile | More stories

Story Views
Now:
Last hour:
Last 24 hours:
Total:

Chocolate Nutella Chiffon Cake

Sunday, April 21, 2013 19:48

% of readers think this story is Fact. Add your two cents.

If you’ve visited my blog very often, you’ll know that I’ve many chiffon cake recipes and can never get tired of baking it because I love the light and soft texture of the cake. Moreover, it can be polished off very quickly in a day or two, in my family. So when I saw Helena posted her beautiful Moist Chocolate Chiffon Cake using Kahlua two weeks ago, I told myself I’ve to try it soon and here is my Chocolate Chiffon Cake with Nutella instead. I even added half tablespoon of Nutella to mix with my leftover ganache cream and frosted them on the cake. Anyway it is optional to add the ganache cream, the cake tastes good too without it. The cake tastes perfect and and I totally agree with Helena that it is deliciously moist and fragrant. Definitely another keeper recipe!

Chocolate Nutella Chiffon Cake

Ingredients:

(A)

65g Hot Water

30g Valrohna Cocoa powder

1 heapful tbsp Nutella

1 tsp Vanilla extract

(B)

4 Egg yolks

30g Caster sugar

1/2 tsp Salt

(C)

50g Canola oil

50g Fresh milk

(D)

90g Plain flour (sifted)

10g Corn flour

(E)

4 Egg whites

60g Caster sugar

1/2 tsp Cream of tartar

Method:

Mix ingredients (A), cocoa powder with hot water, add in 1 heapful tablespoon Nutella and mix till smooth, set aside.
Mix (B) ingredients together in a large bowl, egg yolks, salt and sugar, then add in (C) canola oil and milk. Then add in (A), cocoa mixture and mix well with a hand whisk.
Beat egg whites with medium speed until you can see big bubbles, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak. Change the mixer speed to lowest and continue to beat for 10 seconds. (this is to minimize the air bubbles in the cake)
Gently fold 1/3 of the beaten egg white into egg yolk batter, use cut and fold method until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended.
Pour batter evenly into the ungreased chiffon cake pan (a heart shape or 18cm round tube pan). Gently bang the pan on the table top to release air bubbles.
Bake in pre-heated oven on lower rack, 160 degrees for 35 minutes.
Remove from oven, invert cake onto table until completely cooled.

Hope you have a wonderful week ahead!

2013-04-21 19:47:34

Source: http://www.anncoojournal.com/2013/04/chocolate-nutella-chiffon-cake.html

Source:

Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.

Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.

"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.

Please Help Support BeforeitsNews by trying our Natural Health Products below!

Order by Phone at 888-809-8385 or online at https://mitocopper.com M - F 9am to 5pm EST

Order by Phone at 866-388-7003 or online at https://www.herbanomic.com M - F 9am to 5pm EST

Order by Phone at 866-388-7003 or online at https://www.herbanomics.com M - F 9am to 5pm EST

Humic & Fulvic Trace Minerals Complex - Nature's most important supplement! Vivid Dreams again!

HNEX HydroNano EXtracellular Water - Improve immune system health and reduce inflammation.

Ultimate Clinical Potency Curcumin - Natural pain relief, reduce inflammation and so much more.

MitoCopper - Bioavailable Copper destroys pathogens and gives you more energy. (See Blood Video)

Oxy Powder - Natural Colon Cleanser! Cleans out toxic buildup with oxygen!

Nascent Iodine - Promotes detoxification, mental focus and thyroid health.

Smart Meter Cover - Reduces Smart Meter radiation by 96%! (See Video).

Comments

Online:
Visits:	1,599,952,908
Stories:	8,140,814