Today a new chiffon cake, the cake without butter soft and airy you've already seen Orange version on the blog. If you love coffee and milk now you just need to prepare this version to cappuccino. Inside skim milk and espresso, very little cocoa powder that enhances the aroma of coffee. Out a hazelnut crisp, If all this were not enough, on this soft cake like few others in the world a flow of hot chocolate sauce.
Ingredients for a mold aluminum 24 centimetres:
- 285 grams of flour 00
- 300 grams caster sugar extra fine
- 2 tablespoons of organic vanilla extract
- 1/2 teaspoon fine salt
- 120 ml of vegetable oil (I used corn, but it's OK to Sunflower)
- a teaspoon of unsweetened cocoa powder
- 150 ml skimmed milk
- 70 milliliters of espresso (and did I mention expressed, not soluble!)
- 7 eggs (yolks and whites separated)
- a sachet of baking powder
- 1/2 teaspoon cream of tartar or baking soda
- 1 tablespoon apricot neutral gelatin ( or a little’ by jam)
- chopped hazelnuts as required
for the chocolate sauce
- 150 grams of dark chocolate, chopped coarsely
- approximately 100 millilitres of whole milk
Preheat oven to 165 degrees static. Put the egg whites in a bowl and all the other ingredients in the other: before the sifted flour with the baking powder and cream of tartar, then the sugar, so skim milk, the espresso, the bitter cocoa, the seed oil, vanilla extract, the yolks and lastly the salt.
Whisk the egg whites until stiff peaks. With a normal hand whisk, mix ingredients in bowl until dough is creamy and smooth. At this point, combine the egg whites a little at a time to the mixture, using a spatula and doing the usual movement from top to bottom to incorporate as much air as possible. You will see that the mixture will swell and will form small air bubbles on the surface.
Pour the mixture into the mould for chiffon cake (If you don't use a non-stick mould buttered and floured) Bake at 165 degrees for 50 minutes in a convection oven, then raise the temperature to 175 degrees for other 10 minutes. Once cooked, remove from oven and turn over the mold, leaving upside down until the cake will be tepid.
Dissolve gelatin neutra in 2 tablespoons boiling water and brush with this liquid the cake surface multiple times, so rub. Do join the hazelnuts to dessert, pressing down gently with your hands: You'll have no trouble because the gelatin will act as glue.
For the sauce, melt chocolate in a double boiler and heat the milk. When the chocolate has melted, dilute it with warm milk, stirring until the sauce is the desired density: I like a sauce that coli over the cake, but is very dense and full of chocolate flavor. Serve the cake slices with hot sauce over. Bon appétit!