Love this soft spongy cake. The original recipe calls for smooth choc to be melted but I can't find any, so I crossed my fingers and used nutty choc. My concern was the cake might sink due to the nuts as chiffon cakes are light. Whew! Turned out good and one faithful tester (not my hub) told me should add more nuts! A nutty discovery! I used black sugar instead and it's able to hold the meringue well too. Healthier alternative!
A:
6 egg yolks (small)
60g oil
90g fresh milk
130g chocolate
25g cocoa powder, unsweetened
70g cake flour
B:
6 egg whites
70g sugar
Steps:
Preheat 140°c (shall try 120 as the top cracks)
Melt chocolate
mix yolks, oil, milk using whisk
add melted choc
sieve cocoa powder and cake flour
Beat whites and sugar till stiff
fold batter in
Pour batter and bake for 1hr
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