In: All Recipes recipes23 December 2010
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Enthusiastic about my orange chiffon cake, I’ve decided to make another version straightaway: here you have my Moka Chiffon Cake! I’ve found this recipe with no cream of tartar and a different procedure… the result was excellent! This Moka Chiffon Cake is one of the cakes with the lightest texture I’ve ever tastes: my husband has already asked me to make it again! As for the other chiffon cake, I’ve made just half dose, as I miss the proper pan (but my husband has given me one soon after tasting the cake!!), but I’ll post the whole dose: you need the original pan, to make it.
I’m sorry I’m not very present on the blog, recently, and I’m not answering you messages in time… but this year I’m having my parents, and my husdand’s parents, with his siblings as well, both for Christmas’ Eve’s and Christmas’ dinner… and I’ll be at my office till tomorrow at 1 p.m., so… I’m really busy °_°
Thank you very much for your best wishes, which I reciprocate with all my heart! :-****

Ingredients for a 24 cm bundt cake pan:
250 g of pastry flour
10 g of baking powder
1 pinch of salt
360 g of icing sugar
100 g of dark chocolate
6 eggs
1 small cup of expresso coffee Ketorolac online
120 ml of water pattern baldness treatment
120 ml of peanut seed oil

Preparation Time: 15 min.
baking Time: 1 hour
Total Time: 1 hour and 15 min.

How to make Moka Chiffon Cake

Separate egg whites and yolks. Whisk the first ones till stiff, and put aside the yolks.

In a heavy-based saucepan, melt chocolate on a very low heat.
Turn off the gas and add coffe, water and oil, and stir.

Now add yolks and amalgamate.

In a large bowl, sift flour, sugar, baking powder and salt.
Pour the chocolate mixture inside, and combine.

Whisk till getting an even and smooth mixture.

Add in the egg whites, and incorporate very gently, with a bottom-up movement.

Now pour the mixture in the UNGREASED pan.

Bake in preheated oven at 170°C for about 1 hour, with static function.

Let cool down turned upside-down, by putting the center over a bottle.

Once completely cold, you will be able to loosen the sides with a spatula and put it upright on a platter.

You can see, it’s super-soft 🙂

Spread with some icing sugar, slice and serve.

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