Chocolate chiffon cake is one of the many ways to interpret this famous soft American cake, which lends itself to many variations.
The original recipe was invented by Harry Backer, an American insurer, in the 1920s and then sold to a large confectionery company that changed its name to “Chiffon Cake”, whose softness was reminiscent of that of chiffon fabric, as delicate and light as this cake.
FOR THE COCOA CHIFFON CAKE
- 4 egg whites;
- 3 egg yolks;
- 130 g caster sugar;
- 70 ml cherry juice (or red fruits);
- 50 ml sunflower oil;
- 80 g flour;
- 20 g cocoa;
- 1 teaspoon;
- 1/2 dessert yeast;
- 1 pinch of salt.
FOR CHOCOLATE ICING
- 80 gr of dark chocolate;
- 70 ml of fresh cream.
- 50 ml fresh cream;
- 1 teaspoon icing sugar;
- 10 cherries.
Chocolate chiffon cake is a kind of doughnut, baked in a special mould that should not be buttered: in this way the cake will adhere better to the walls and will not slip out of the mould during cooling. In fact, when the cake is baked, you turn the mould on the 3 feet and let it cool in this position.
In this way the air will circulate better and the cake will remain high without deflating, thus maintaining its typical characteristic of “spongy” cake.
How To Make Chocolate Chiffon Cake
The first step you need to take to prepare the chocolate chiffon cake is to turn the oven on at 170 °C. Whip the egg whites until stiff, incorporating 40 g of sugar when they are frothy.
In another bowl, whip the yolks with the remaining sugar (90 gr) until they are nice and clear. Add the cherry juice, oil, salt and finally the sifted flour with cocoa and yeast. Mix gently with a spatula, lifting the mixture from the bottom upwards, then incorporate the egg whites.
Pour everything into the mould, which must be rigorously buttered, and place in the oven preheated to 170 degrees for about 40 minutes.
To make sure that the chocolate chiffon cake is cooked to perfection, insert a wooden stick into the dough at the end of baking: if it comes out dry, the cake will be ready. Take the cake out of the oven and turn it upside down, placing the feet on a dry and solid surface to let it cool.
Once cold, remove the chiffon cake by helping yourself with a spatula or the blade of a knife to gently remove it from the mould. Transfer it to the serving plate.
Cut the chocolate into small pieces and transfer it to a saucepan with the cream. Heat over low heat, stirring, until a smooth and homogeneous sauce is obtained.
Let it cool for 5 minutes, then pour it over the cake. Put it in the fridge until the icing has solidified. Whip the cream with the icing sugar. Decorate the cake with some tufts of whipped cream and the washed and dried cherries.
Keep the chocolate chiffon cake in the refrigerator.
Melon And Vanilla Jam
In summer the melon is one of the protagonists of the tables and it is the right time to keep all its taste for the winter months thanks to a wonderful and very easy jam enriched by the aroma of vanilla.
It would be fairer to talk about melon jam and not jam, since the latter is only mentioned in the case of citrus fruits.
- 500 g melon pulp;
- 250 g sugar;
- 2 g vanilla powder;
- 50 ml water.
Put the melon pulp cut into pieces and the water in a saucepan and bring to the boil.
Let the mixture boil for 10 minutes while continuing to stir.
Turn off, let it cool and add vanilla and sugar and stir very well.
Put back on the heat and bring back to the boil, cooking over medium heat, stirring occasionally, for about 40 minutes or until the jam has reached the right consistency. To check, place a teaspoon of jam on a cold plate and tilt it: the jam should adhere without slipping quickly.
Pour the jam still hot into hot sterilized and perfectly dry glass jars. Close them with new caps and turn them upside down until the jam has cooled down.