Chocolate Chiffon Sponge Cake: Video Recipe


This is the most delicious chocolate biscuit. You can not soak it, it is soft and wet – just a find! Suitable for any cake and has an incredible chocolate flavor. But be sure to stick to cooking technology. Diameter of the mold is 22 cm.

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  1. Dissolve cocoa and instant coffee in hot water. And a little bit of cool.
  2. You need to add coffee, it emphasizes chocolate even more taste.
  3. Mix flour with baking soda and baking powder.
  4. Mix the yolks with sugar and vegetable oil.
  5. Add the cocoa mixture to the yolks and mix well.
  6. Pour in flour and stir until smooth.
  7. Whisk the proteins with a mixer with a pinch of salt and a spoonful of sugar until dense foam.
  8. Gently mix the protein mass in several steps into the dough shoulder blade in one direction.
  9. Distribute the dough into a mold.
  10. Bake in a preheated 180º oven for approximately 40 minutes. Check a toothpick – it should be dry.
  11. Sponge cake completely cool in shape.
  12. You can bake in advance and store for several days in the food film in the refrigerator.
  • biscuit
  • cake
  • cake
  • chiffon sponge cake

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