CHOCOLATE CHIFFON CAKE
This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.
Provided by P48422
Categories Dessert
Time 55m
Yield 1 ten inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Lightly grease a 10" bundt pan.
- Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
- In a separate bowl, mix the yolks, oil, water and vanilla.
- Mix the wet ingredients into the dry ingredients.
- In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
- Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
- Immediately remove from the oven and let cool, then turn out onto a plate.
- Notes: This cake needs no icing.
- I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.
Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6
MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE
This recipe was originally posted by Mean Chef, a terrific pastry chef and talented cook. I first tried this recipe when, looking for a challenge, I asked for unusual recipes using chocolate chips. This was Mean's recommendation, and indeed it is beautiful. I made it for my FIL's birthday a few years ago, and everyone loved it. Source: Fine Cooking Magazine.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 19
Steps:
- To prepare the almond crunch topping--Heat the oven to 325°F.
- Have ready an ungreased nonstick baking sheet.
- In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
- Stir in the nuts until they're evenly coated.
- Sprinkle the sugar over the nuts and stir the mixture.
- Spread the nuts in a single layer onto the baking sheet.
- Bake for 5 minute.
- Stir the nuts with a wooden spoon to loosen them from the baking sheet.
- Bake until golden, another 5 to 8 minute.
- Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
- The nuts will become crisp as they cool.
- Set aside.
- To prepare the cake--Heat the oven to 325°F.
- Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
- In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
- In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
- Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
- Beat the mixture on medium speed until smooth and thick, at least 3 minute.
- Fold in the reserved chocolate chips.
- Set aside.
- In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
- Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
- Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
- at a time, and beat the mixture until soft peaks form.
- With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
- Gently fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the tube pan, spreading it evenly.
- Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
- Any cracks that form on the top should look dry.
- Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
- Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
- Remove the cake from the pan and slide it onto a serving plate.
- To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
- Set aside 2 Tbs.
- of the glaze.
- Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
- Cover the top of the cake with the prepared almonds.
- Drizzle the reserved glaze over the almonds.
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