Nyoklat banget! CHOCOLATE CHIFFON
- 2 cubit garam
Double Chocolate Chiffon Cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang chiffon bongkar pasang diameter 20 cm tanpa diolesi apapun.
- Panaskan oven di suhu 160 derajat.
- Campur dark chocolate, coklat bubuk yang sudah diayak, minyak, susu cair, garam, dan vanilla di mangkuk.
- Tim di atas air panas sampai coklatnya meleleh lalu sisihkan sampai tidak panas.
- Pisahkan lima butir telur, masukkan kuning telurnya ke campuran coklat, lalu aduk sampai rata.
- Ayak tepung kue dan baking powder ke dalam adonan lalu aduk asal rata dan sisihkan.
- Kocok putih telur bersama lemon juice sampai berbusa dan mulai mengembang.
- Masukkan gula pasir perlahan lalu kocok sampai soft peak, jangan sampai over.
- Ambil sedikit meringue dan aduk ke adonan coklat untuk melemaskan teksturnya.
- Masukkan lagi sebagian putih telur lalu aduk sampai adonan lebih lembut.
- Tuang semua adonan ke sisa putih telur lalu aduk lipat sampai tidak ada gumpalan meringue.
- Tuang adonan ke loyang lalu hentakkan untuk membuang udaranya.
- Panggang sekitar 45 sampai 55 menit sampai kue kokoh dan elastis saat ditekan.
- Balik loyang segera setelah keluar dari oven lalu diamkan sampai benar-benar dingin.
- Sisipkan spatula di sisi dan bagian bawah kue lalu lepaskan dari loyang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a 20 cm removable base chiffon tin without greasing it at all.
- Preheat the oven to 160 degrees Celsius.
- Combine dark chocolate, sifted cocoa powder, oil, milk, salt, and vanilla in a bowl.
- Melt over hot water until the chocolate has melted, then set it aside to cool.
- Separate five eggs, add the yolks to the chocolate mixture, and stir until combined.
- Sift the cake flour and baking powder into the batter, stir just until combined, and set it aside.
- Whip the egg whites with lemon juice until foamy and starting to rise.
- Add the sugar gradually and whip to soft peaks without overbeating.
- Take a little meringue and stir it into the chocolate batter to loosen it.
- Add more of the whites and fold until the batter is softer.
- Pour everything into the remaining whites and fold until no meringue streaks remain.
- Pour the batter into the tin and tap it to release the air.
- Bake for about 45 to 55 minutes until the cake is firm and springs back when pressed.
- Invert the tin as soon as it leaves the oven and leave it until completely cool.
- Run a spatula around the sides and base, then release the cake from the tin.
Mode Masak
- 2 cubit garam
Double Chocolate Chiffon Cake
Nyoklat banget! CHOCOLATE CHIFFON
Nyoklat banget! CHOCOLATE CHIFFON
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang chiffon bongkar pasang diameter 20 cm tanpa diolesi apapun.
- Panaskan oven di suhu 160 derajat.
- Campur dark chocolate, coklat bubuk yang sudah diayak, minyak, susu cair, garam, dan vanilla di mangkuk.
- Tim di atas air panas sampai coklatnya meleleh lalu sisihkan sampai tidak panas.
- Pisahkan lima butir telur, masukkan kuning telurnya ke campuran coklat, lalu aduk sampai rata.
- Ayak tepung kue dan baking powder ke dalam adonan lalu aduk asal rata dan sisihkan.
- Kocok putih telur bersama lemon juice sampai berbusa dan mulai mengembang.
- Masukkan gula pasir perlahan lalu kocok sampai soft peak, jangan sampai over.
- Ambil sedikit meringue dan aduk ke adonan coklat untuk melemaskan teksturnya.
- Masukkan lagi sebagian putih telur lalu aduk sampai adonan lebih lembut.
- Tuang semua adonan ke sisa putih telur lalu aduk lipat sampai tidak ada gumpalan meringue.
- Tuang adonan ke loyang lalu hentakkan untuk membuang udaranya.
- Panggang sekitar 45 sampai 55 menit sampai kue kokoh dan elastis saat ditekan.
- Balik loyang segera setelah keluar dari oven lalu diamkan sampai benar-benar dingin.
- Sisipkan spatula di sisi dan bagian bawah kue lalu lepaskan dari loyang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a 20 cm removable base chiffon tin without greasing it at all.
- Preheat the oven to 160 degrees Celsius.
- Combine dark chocolate, sifted cocoa powder, oil, milk, salt, and vanilla in a bowl.
- Melt over hot water until the chocolate has melted, then set it aside to cool.
- Separate five eggs, add the yolks to the chocolate mixture, and stir until combined.
- Sift the cake flour and baking powder into the batter, stir just until combined, and set it aside.
- Whip the egg whites with lemon juice until foamy and starting to rise.
- Add the sugar gradually and whip to soft peaks without overbeating.
- Take a little meringue and stir it into the chocolate batter to loosen it.
- Add more of the whites and fold until the batter is softer.
- Pour everything into the remaining whites and fold until no meringue streaks remain.
- Pour the batter into the tin and tap it to release the air.
- Bake for about 45 to 55 minutes until the cake is firm and springs back when pressed.
- Invert the tin as soon as it leaves the oven and leave it until completely cool.
- Run a spatula around the sides and base, then release the cake from the tin.
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