Chocolate Nutella Chiffon

Jenny Lim

Jeannie Tay

Adapted from Anncoo Journal

subheading: Ingredients:

85g Hot Water

40g Valrohna Cocoa powder

1.5 tbsp Nutella

1 tsp Vanilla extract

5 Egg yolks (65g)

½ tsp Salt

65g Canola oil

65g Fresh milk

110g Plain flour

15g Corn flour

1 tsp Clabber Girl Double Action Baking Powder

5 Egg whites

110g Castor sugar

½ tsp Cream of tartar

IMG_7480

subheading: Method:

1.Mix cocoa powder with hot water, then add in Nutella and mix until smooth. Set aside.

2.In a separate bowl mix egg yolks, salt, oil and milk until blended. Add in the cocoa mixture and whisk until well combined.

3. Sift both the flours together into the yolk mixture and mix until smooth. Set aside.

4. Beat egg whites with medium speed until foamy before adding cream of tartar. Continue to beat while gradually add in castor sugar and continue to beat until firm peak. Reduce mixer speed to lowest and continue to beat a minute.

5.Gently fold the meringue in 3 portions, into egg yolk batter until well blended.

6.Pour batter evenly into prepared pan and bake in a hot water bath at 170C for 30 minutes then reduce to 150C for another hour or until cooked. Temperature and timing is given as a guide only, adjust according to your own oven.

7. Once baked, remove from oven and wait till cake has pulled away from the side of the pan before unmoulding.

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