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Before you jump to Chocolate Chestnut Marble Chiffon Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
Remember when the only people who cared about the environment were tree huggers along with hippies? Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to transform things for the better without everyone’s active contribution. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The cooking area is a good place to start saving energy by going a lot more green.
A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that tough. A lot of it is simply making use of common sense.
We hope you got benefit from reading it, now let’s go back to chocolate chestnut marble chiffon cake recipe. You can cook chocolate chestnut marble chiffon cake using 9 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Chocolate Chestnut Marble Chiffon Cake:
- Use 4 large Egg yolk
- Prepare 5 large Egg white
- You need 55 grams Granulated sugar
- Take 100 grams Cake flour
- Take 120 grams ●Chestnut cream
- Take 10 grams ●Rum
- Get 25 grams ●Milk
- Get 10 grams Cocoa powder
- You need 20 grams Water
Instructions to make Chocolate Chestnut Marble Chiffon Cake:
- Sift the flour and set aside. Separate the egg whites from yolk. Preheat the oven to 170°C.
- Add 2/3 of the granulated sugar to the egg whites little by little while whipping. Make a sturdy meringue and place in the refrigerator.
- Add the remaining sugar to the egg yolk and mix until it becomes whiteish. Add in the ● ingredients.
- Next, sift in the flour. At this point, mix it together well to get rid of any clumps.
- Next, add 1/3 of the meringue from Step 2 and gently mix. Add another half of the meringue and mix together.
- Now, reversely, add all of the batter to the bowl with the remaining meringue. Gently fold in from the bottom without breaking the foaminess.
- Mix one ladle of the batter from Step 6 to the cocoa dissolved in water mix. Return the Step 6 batter and while spinning the bowl, scoop up from the bottom and cut in the batter 3 times.
- Pour it into the chiffon mold. Hold the center cylinder and tap against the counter to remove the air bubbles.
- Set the oven to 30 minutes. Bake the first 20 minutes at 170°C. Halfway through, make 4~5 cuts with a knife.
- Lower the heat to 160°C and bake the cake further for 10 minutes. (You can also leave the temperature at 170°C.) Halfway through, stick with a skewer and if it comes out clean, take out the cake.
- After removing from the oven, place it on an upside down cup and let cool. (If you remove while it's still warm, the shape will fall apart)
- Once the cake has cooled, use a palette knife to separate the cake from the mold. You can use a skewer to separate around the center cylinder. Flip it upside down and remove the cake onto a plate.
- Arrange and it's ready.
Double chocolate marble chiffon cake with rich choc mousse & cocao nibs finished off with luscious double choc ganache glaze. This was a recipe that my mother had. A chocolate chestnut tiramisù in essence, chestnut mascarpone whipped cream tops a gluten-free cocoa and chestnut flour chiffon cake soaked with coffee rum syrup. My dear friend Gizella, owner of Yoga Mayu, enforcer of hideous core exercises, and giver of the most euphorically painful. When I make chocolate cake, this is the recipe I use.
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