Chocolate Chiffon Cake

Ingredients 1:

• 25 grams of powdered chocolate
• 85 ml of white liquid milk
• 50 gr dark cooking chocolate, melt
• 55 grams of cooking oil (I use canola oil)
• 1/2 teaspoon of chocolate pasta (don't use)
• 100 grams of low protein flour
• 1/2 tsp baking powder (don't use)
• 6 egg yolks

Ingredients 2:

• 6 eggs white
• 1/4 tsp salt
• 1 tablespoon lemon juice / lime
• 140 grams of sugar

How to make :

• Dissolve chocolate powder in hot liquid milk. Add DCC and canola oil. Stir well. Set aside.
• Sift flour. Pour a little into the No. 1 chocolate mixture while stirring slowly with a whisk.
• Add egg yolks. Stir well. Set aside.
• Beat egg whites, salt + lime juice until half expands. Add sugar a little while shaking until it is stiff (stiff peak).
• Mix egg white mixture into egg yolk mixture in stages (3 stages) stirring back with a spatula until smooth.
• Pour in a size 20 chiffon pan without any polish. Oven temperature of 160 degrees 20 minutes, continue 150 degrees 40 minutes until cooked. Immediately cup over the bottle. After the new cold is removed from the pan

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@rerycore