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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Chiffon Cake
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Cakesandfrostings - Cake Chocolate Chiffon Cake Post by :wiggles Category :Learning Kitchen Author :Unknown Date :December 2011 Read :917

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Cakesandfrostings - Cake Chocolate Chiffon Cake

8 Eggs, separated
1 Box Sweet Chocolate Squares
4 Packages Ladyfingers
1 1/2 Teaspoons Vanilla
3/4 Cup Sugar
1/8 Teaspoon Salt
Rum
Whipping Cream – To garnish

Melt chocolate in top of double-boiler over medium heat. Beat yolks for 3 minutes at #7. Add chocolate and stir well. Stir in vanilla and salt; cool.

Beat egg whites, adding sugar gradually until very stiff and then fold into chocolate mixture.

Split lady fingers, brush lightly with rum and line bottom and sides of 10-inch springform pan. Layer 1/3 of the chocolate mixture, lady fingers, 1/3 chocolate, lady fingers, and end with chocolate. Make one day ahead. Garnish with whipped cream, if desired. May be frozen.
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Ingredients: 1/2 Cup Cocoa ¾ Cup boiling water½ Cup oil1 teaspoon Vanilla essence7 eggs, separated50 grams dark cooking chocolate2 Cups Self-raising flour 1-1/2 cups castor sugar, divided Method Grease a 23cm round springform cake tin and preheat oven to 170 degrees celcius Blend cocoa, boiling water, oil, vanilla, egg yolks and cooking chocolate until smooth. Sift flour and half the sugar together, add to the chocolate mixture and beat until it lightens in colour. Whip egg whites gradually adding the remaining sugar, continue to whip to a stiff peak. Add 1/3 of the whipped egg white to
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