Chocolate Chiffon Cake

Method

1. 01

   It is the most delicious and tender of all existing biscuits. It is loose, melting, its name speaks for itself, a real chiffon ... Give thanks to your loved ones and they will be grateful.

2. 02

   Yolks separate from proteins so that not a drop of yolk gets into the proteins, and dishes for whipping proteins and a corolla are dry and clean.

3. 03

   Beat the yolks with a part of the sugar to a lush mass and increase in volume by 3 times. Without stopping whipping, enter vegetable oil and beat well again.

4. 04

   Coffee and cocoa dissolve in warm boiled water, mix well. It's gonna be a thick chocolate mass.

5. 05

   Combine whipped yolks and a mixture of cocoa with coffee.

6. 06

   Mix flour with baking powder and vanillin. Carefully introduce it to the chocolate-yellow mixture.

7. 07

   The capacity for this is better to take more.

8. 08

   In a separate dish, whip proteins with a pinch of salt. When the proteins are beaten to a light white foam - add the remaining sugar and whip again, already to strong peaks. If the utensils do not fall out of the container when turning over, then they are whipped correctly.

9. 09

   Proteins to connect with the test in two doses, carefully interfering with the dough from the bottom up. The mass is airborne.

10. 10

    Pour it in a not lubricated form, but lined with bakery paper. Put baking at a temperature of 170 degrees, for about 45 minutes.

11. 11

    The finished biscuit is cooled in a form, then cut, helping yourself with a knife. To give the biscuit ripen, it is better to leave it overnight.

12. 12

    Make the cream. Pour chocolate bar with cream and warm up on fire until the chocolate dissolves, do not boil. I had dark chocolate, so the sugar in the cream added to the taste. Cool and cool the mixture in the refrigerator. It's important, otherwise the cream won't get swelled.

13. 13

    Chilled cream and chocolate mixture to a lush mass. The cream will brighten and become lush like mousse.

14. 14

    Cut the biscuit into 3 crusts. Soak their coffee with liquor and lubricate them with cream.

15. 15

    Level the cream over the entire surface of the cake and decorate as you wish. I decorated the sides with chocolate crumb and the top with chocolate chips and whipped cream.