02 March 2011

Chocolate Durian Chiffon Cake

Saya neh memandai je tuka nama resepi orang kan…hahaha…jangan saman…sebenarnya nama resepi tak de chocolate …tapi saya rasa patut la letak chocolate tuh sebab dalam bahan-bahan ada chocolate dan serbuk koko..dan rupanyanye pun dah gelap macam kek coklat.

Apa pun saya rasa chiffon neh sangat sedap…cuma tak berapa nak ringan macam chiffon len..mungkin saya tak berapa pandai nak buat lagi kot…tengok kat blog yang saya ambek tuh ok je pun…tapi tak kesah la..habis dah pun…

Resepi saya CnP dari sini..tq to ellenaguan..

Ingredients: (17cm / 7" tin)

100g Fresh Durian Flesh, mashed
3 Large Egg Yolks
40g Caster Sugar
30g 70% Dark Chocolate, finely chopped (saya letak 60gm)
40ml Olive Oil
60ml Water
50g Top Flour/Cake Flour
30g Cocoa Powder
1/2 Teaspoon Baking Powder
4 Large Egg Whites
30g Caster Sugar

1.Removed the seeds from the durian flesh, weight it accordingly to the recipe then mashed it and set aside.
2. Separate the egg yolks and white into two separate bowls. 
3. Use a balloon whisk to whisk the egg yolks and 40g of caster sugar(add in 3 separate additions) till thick and sticky.
4. Slowly drizzle in the oil while continue to whisk at the same time then follow by the water till the mixture is well combined. 
5. Add the sifted flour mixture into the egg mixture and continue to whisk till the flour is fully incorporated into the batter.
6. Next stir in the durian paste and chopped chocolate using the whisk till combined.
7. Use a kitchen paper towel to wipe off the oil from the cup then grease the tube-pan lightly with the oil and set aside for later use.
8. Preheat the oven to 180 degree.
9. Beat egg whites and 1/3 of the caster sugar with an electric mixer until mixture becomes frothy and foamy. Then add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. 
10. Add the beaten egg whites into the egg yolk batter in 3 separate additions, with the 1st addition using the balloon whisk to incorporate it into the yolk mixture till combine without trace of whites.
11. Next fold in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of egg whites and the mixture are well combined.
12. Before pouring the mixture to the greased pan, use a spatula to give a final stir to make sure there is no flour or egg whites mixture at the bottom of the mixing bowl.
13. Lift up the bowl to height, then pour the mixture into the pan and tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.
14. Baked the cake in the preheated oven for about 30 minutes or when the surfaces turns golden brown. (I baked on the 2nd lower shelf of my built in oven using upper and lower heat function. You can insert a skewer into the centre and test if it comes out clean)
15. Remove from the oven and invert the pan immediately and let it rest on top of a cup. Let it cool completely before unmould.
16. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core.

17. Release the cake and run the knife/spatula along the base of the pan to remove the cake.

* saya tak gris kan pun acuan saya.
*sangat sedap letak coklat lebih..sbb bila makan asik tergigit coklat je..btw next time kena gaulkan coklat dengan tepung sket sbb ada yang tenggelam kedasar kek.

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