Chocolate Chiffon Valentine Cake Recipes

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CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

This show-stopping Chocolate Chiffon Cake is super-moist, fluffy, airy, and bouncy all at once! With a rich chocolate flavor, this chiffon cake recipe will soon be your favorite! Get ready to eat a second serving, because it's like eating air!

Provided by Namiko Chen

Categories     Dessert

Time 1h10m

Number Of Ingredients 9

⅔ cup cake flour
1 ¼ tsp baking powder
½ cup Dutch-processed cocoa powder
5 large eggs (50 g each w/o shell) ((separate into whites and yolks))
⅔ cup granulated sugar ((divided in half))
¼ cup neutral-flavored oil (vegetable, rice bran, canola, etc.) ((4 Tbsp))
⅓ cup whole milk or water ((⅓ cup +1 ½ Tbsp to be precise))
1 tsp vanilla extract
1 Tbsp confectioners' sugar/powdered sugar ((for dusting; optional))

Steps:

  • Gather all the ingredients and preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will also need an 8" (20 cm) chiffon cake pan. If you have a different size pan, please read this post to adjust the ingredients.
  • In a bowl, combine cake flour (80 g, ⅔ cup), baking powder (5 g, 1 ¼ tsp), and Dutch-processed cocoa powder (40 g, ½ cup) and mix well with a fork/whisk.
  • Separate 5 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.
  • Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it's okay if the egg whites are partially frozen). In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
  • Beat the egg yolks.
  • Add granulated sugar (65 g, ⅓ cup). Whisk vigorously until it's a creamy pale yellow color.
  • Add the oil (60 ml, ¼ cup) and beat to combine with the whisk.
  • Add the milk (90 ml, ⅓ cup +1 ½ Tbsp) and vanilla (5 ml, 1 tsp) and combine well.
  • Using a fine-mesh sieve, sift half of the dry ingredients. Whisk well to combine.
  • Add the rest of the dry ingredients and mix well until just combined and no lumps (do not overmix).
  • Take out the bowl of egg whites and set your stand mixer with a whisk attachment.
  • Start whipping the egg whites on medium speed (level 5) until the egg whites are bubbly, opaque, and foamy.
  • Gradually add granulated sugar (65 g, ⅓ cup) in small increments while whisking. Once you add all the sugar, change to a higher speed (level 8) and beat vigorously until stiff peaks form.
  • To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over, like taking a bow. This is a stiff peak stage. By this time, the meringue should have a glossy texture. TIP: I usually pause beating when the egg whites are getting close to the stiff peak stage. Take out the whisk attachment from the mixer and hand-mix the egg whites till homogenous in texture. Typically, the egg whites near the edge of the bowl are looser (not close to stiff peaks) compared to the center of the bowl. Then put the whisk back and continue beating till stiff peaks.
  • Using a whisk, take ¼ of the meringue from the bowl and add to the batter. Whisk well to combine until homogenous.
  • Take a third (⅓) of the meringue left in the bowl and this time, gently fold in without deflating the air bubbles in the meringue and batter.
  • Take another third and repeat the process.
  • Take the final third and gently fold in. Make sure to thoroughly mix without deflating the air bubbles.
  • The consistency should look like this when you lift the whisk. Switch to the spatula and fold in one last time, scraping from the side and bottom of the bowl, making sure there is no chocolate accumulation.
  • From 6-8 inch high, pour the batter into the ungreased 20-cm (8-inch) chiffon cake pan at the same location to prevent more bubbles from forming. Gently tap the cake pan on the working surface to release the air pockets in the batter.
  • Run a wooden skewer through the batter to release air pockets. Put the cake pan in the middle rack of the oven and bake at 340ºF (170ºC) for 35-40 minutes (40 minutes for my oven).
  • When it's done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean (If wet, bake longer) and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe heat source is too close), cover the top loosely with aluminum foil.
  • Remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake so it stops shrinking.
  • Prepare a bottle with a long neck and invert the cake pan to let cool completely in its cake pan so that it stretches downward.
  • Once the cake is completely cool, run offset spatulas around both inner and outer edges of the cake (I use a large/long spatula for outside and bottom and a small spatula for around the inner tube). I used to use a knife, but the tip of the knife tends to poke the cake while moving around, so I stopped using it.
  • Gently remove the cake from the pan and run the offset spatula on the bottom of the cake.
  • Invert the cake onto a plate or cake stand. Chiffon cake is served "upside-down", the flat bottom side being on top.

Nutrition Facts : ServingSize 8 inch cake, Calories 1824 kcal, Carbohydrate 227 g, Protein 52 g, Fat 90 g, SaturatedFat 59 g, TransFat 1 g, Cholesterol 939 mg, Sodium 936 mg, Fiber 15 g, Sugar 145 g

CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 20 servings.

Number Of Ingredients 17

7 large eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIFFON VALENTINE CAKE



Chocolate Chiffon Valentine Cake image

"I first made this lovely lightly textured cake for my husband for Valentine's day more than 25 years ago," recalls Pat Eastman of Provo, Utah. "It's perfect for any special occasion. As an alternative, I've decorated the top with chocolate kisses."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

4 eggs, separated
1/2 cup baking cocoa
1/2 cup hot water
3/4 cup all-purpose flour
1-1/4 cups sugar, divided
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
15 small fresh strawberries, halved
Fresh mint, optional

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool. , In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. In another bowl, whisk the egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. , In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture., Pour into prepared pans. Bake at 350° for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake. , Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Nutrition Facts : Calories 302 calories, Fat 18g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 210mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING



Chocolate Chiffon Cake with Chocolate Frosting image

This is the best chocolate chiffon cake you will ever taste. Refrigerate before serving, if you like.

Provided by daisy

Categories     Desserts     Chocolate Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 19

2 cups cake flour
1 ½ cups white sugar, divided
¼ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 egg yolks
¾ cup water, at room temperature
½ cup vegetable oil
½ teaspoon vanilla extract
7 egg whites
½ teaspoon cream of tartar
¼ cup white sugar
2 tablespoons cocoa powder
½ teaspoon vanilla extract
1 cup heavy whipping cream, chilled
6 ounces semisweet chocolate, chopped
4 tablespoons butter, diced
2 tablespoons light corn syrup

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
  • Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
  • Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
  • Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
  • Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
  • Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
  • Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
  • Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
  • Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.

Nutrition Facts : Calories 505.2 calories, Carbohydrate 61.2 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 12 g, Sodium 278.8 mg, Sugar 37.4 g

CHOCOLATE CHIFFON CUPCAKE



Chocolate Chiffon Cupcake image

Provided by Alton Brown

Categories     dessert

Time 1h

Yield about 24 cupcakes

Number Of Ingredients 11

4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup hot water
1 1/4-ounce cocoa powder
5 large egg yolks
6 ounces sugar, divided
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 325 degrees F.
  • Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
  • In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
  • Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.
  • Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.
  • Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

CHOCOLATE LOVER'S CHIFFON CAKE



Chocolate Lover's Chiffon Cake image

This is a wonderful Chocolate Mousse cake. I got this years ago from a McCall's Cooking School recipe collection. It takes some time, but is definitely worth it! The sifting should be done before the measuring. Cooking time includes cooling time.

Provided by pines506

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 17

1 cup egg white (7 or 8)
1/2 cup sifted unsweetened cocoa
3/4 cup boiling water
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup salad oil
7 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
3 cups heavy cream
1 1/2 cups sifted confectioners' sugar
3/4 cup sifted unsweetened cocoa
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon unflavored gelatin

Steps:

  • Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
  • Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
  • Preheat oven to 325°F.
  • Sift flour with sugar, soda and salt in large bowl; make well in center.
  • Pour in oil, yolks and vanilla and cocoa.
  • With wooden spoon, beat just until smooth.
  • Sprinkle cream of tartar over egg whites and beat on high speed.
  • Beat until very stiff peaks form when beater is slowly raised.
  • Do not underbeat.
  • Pour batter over whites.
  • With whisk, and an under-and-over motion, gently fold to combine.
  • Turn into ungreased 10-inch tube pan.
  • Bake 60-65 minutes, until top springs back when pressed with finger.
  • Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
  • With spatula, loosen cake; remove.
  • Cool on rack.
  • Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
  • With mixer beat until stiff; refrigerate.
  • Sprinkle gelatin over 2 tbsp cold water to soften.
  • Heat, stirring, over hot water to dissolve; cool.
  • Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
  • With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
  • With spoon carefully remove cake from this area.
  • Reserve 1-1/2 cups of the crumbled cake you just removed.
  • Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
  • Use to fill cavity.
  • Replace top.
  • Mix 1/2 cup filling with reserved crumbled cake.
  • Use to fill center hole.
  • Frost top and side of cake with remaining filling.
  • Refrigerate until serving.

CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.

Provided by P48422

Categories     Dessert

Time 55m

Yield 1 ten inch cake

Number Of Ingredients 12

1 cup sugar
1 cup cake flour
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large egg yolks
1/2 cup canola oil
1/2 cup water
1 teaspoon vanilla or 1 teaspoon Kahlua
6 large egg whites
1/2 cup sugar

Steps:

  • Preheat oven to 350°.
  • Lightly grease a 10" bundt pan.
  • Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
  • In a separate bowl, mix the yolks, oil, water and vanilla.
  • Mix the wet ingredients into the dry ingredients.
  • In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
  • Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
  • Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
  • Immediately remove from the oven and let cool, then turn out onto a plate.
  • Notes: This cake needs no icing.
  • I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.

Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6

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From browneyedbaker.com


32 CHOCOLATE DESSERT RECIPES FOR A SWEET VALENTINE’S DAY
2021-02-11 Flourless Chocolate-Chestnut Torte. Yvonne Ruperti. A little more complex than your average chocolate cake, this flourless torte gets a deep, earthy flavor from chestnut purée and a shot of bourbon. There's chopped dark chocolate, too, but we don't use too much because we don't want to overpower the mild chestnuts.
From seriouseats.com


CHOCOLATE CHIFFON CAKE - CHRISTINE'S RECIPES
Method : . Preheat oven to 180C / 350F. Mix the egg yolks with sugar. Stir in the milk and olive oil. Combine well. Sift in the cake flour, baking powder and cocoa powder.
From en.christinesrecipes.com


VALENTINE'S DAY BROWNIE RECIPES - THERESCIPES.INFO
Valentine Brownies Recipe: How to Make It - Taste of Home new www.tasteofhome.com. 1 package fudge brownie mix (13-inch x 9-inch pan size) 1/2 cup butter, softened 1-1/2 cups confectioners' sugar 1/4 teaspoon vanilla extract 1/4 cup baking cocoa Buy Ingredients Powered by Chicory Directions Prepare and bake brownie mix according to package directions for fudge …
From therecipes.info


CHOCOLATE MARBLE CHIFFON CAKE - MOIST, FLUFFY AND LIGHT MARBLE …
2018-12-12 First of all, in a bowl, mix the egg yolks and 6o grams castor sugar together. Once mixed, add the vanilla essence and oil. Mix well until all the sugar has dissolved and the mixture seems creamy. Mix well and fold in the self-raising flour. Once done, set this mixture aside.
From bakealish.com


CHOCOLATE CHIFFON CAKE WITH COFFEE CHOCOLATE GANACHE
2018-10-25 Chocolate Chiffon Cake. Preheat your oven on 180'C. Prepare 3 large bowls. Seperate the Egg Whites and Yolks in two seperate bowls. In the third bowl, sift the Flour, Cornstarch, Cacao Powder, 2/3 of the Brown Sugar, Baking Powder, Baking Soda and Salt. Whisk the Egg Yolks with the Canola Oil and Milk.
From abakingjourney.com


BEST CHOCOLATE CHIFFON LAYER CAKE RECIPES | FOOD NETWORK CANADA
2009-10-28 Step 2. Line two 9-inch cake pans with parchment paper. Step 3. Sift together the flour, baking powder, cocoa and salt into a medium bowl. Sift the ingredients again. Set aside. Step 4. Beat the butter with 1 cup of the sugar for about 5 minutes or until light and fluffy. Scrape down the sides of the bowl frequently.
From foodnetwork.ca


VALENTINE'S DAY CAKE RECIPES | BBC GOOD FOOD
Rosewater & raspberry sponge cake. 31 ratings. Eloise Shardlow creates a delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration.
From bbcgoodfood.com


CHOCOLATE ORANGE CHIFFON CAKE RECIPE | FOOD GYPSY
2012-02-17 Chocolate Orange Chiffon Cake. In a small saucepan, heat orange juice to a low simmer. Mix cocoa powder and hot orange juice together in a medium bowl, dissolving cocoa completely. Stir well, and allow to cool to room temperature (about 10 minutes). In a large bowl combine flour, 1 1/4 cups sugar, baking soda, and salt, add orange zest, and ...
From foodgypsy.ca


LIGHT AND AIRY CHOCOLATE CHIFFON CAKE WITH KAHLUA BC - VEENA …
2012-04-12 Cake. Preheat oven to 320°F/ 165°C / Gas Mark 3. Grease and line 2x 8-inch round pans (or 3 x 7-inch round cake pans) - set aside. Dry ingredients - Combine the flour, baking powder, baking soda, and salt. Sift the flour mixture will give a light and airy chiffon.
From veenaazmanov.com


CHOCOLATE CHIFFON CAKE - PARIS CHEZ SHARON
5. Add the egg yolk mixture to the dry ingredients and beat together until well combined. 6. Gently fold the egg whites and grated chocolate into the batter in thirds, until well combined. 7. Pour into the pan and bake for about 50 minutes, until firm to the touch. 8. Remove the cake from the oven. If you used a chiffon cake pan, turn the pan ...
From parischezsharon.com


CHOCOLATE CHIFFON CAKE WITH ORANGE CHOCOLATE GLAZE
2018-01-09 MAKE THE CHIFFON CAKE. Place your oven rack to the lowest position in the oven. Preheat oven to 325 F. Combine the boiling water and cocoa powder until the cocoa powder is dissolved and the mixture is smooth. Set this aside to cool. Combine cake flour, salt, sugar and baking soda in another bowl.
From womanscribbles.net


CHOCOLATE HEART CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
Chocolate Cake. Chocolate Chiffon Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour an 9-inch heart-shaped cake pan with 2 1/4 inch (6 cm) sides. Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the additional egg white and ...
From joyofbaking.com


22 CHOCOLATE DESSERT RECIPES FOR VALENTINE'S DAY - THE SPRUCE EATS
2021-02-14 It also takes under 10 minutes, so you can whip it up in a flash. Once you master the recipe, try adding chopped nuts or dried cranberries, using different flavors of chips instead of semisweet, or even layering several flavors in a pan to make a beautifully layered fudge. The sky's the limit. 22 of 22.
From thespruceeats.com


DARK CHOCOLATE CHIFFON CAKE RECIPE - TANGYLIFE BLOG
2018-07-20 Preheat the oven to 160 degree C. Grease the cake tin and line the base with butter paper. In a large bowl sift the flour with coco powder, baking powder, baking soda and salt. Separate the eggs while they’re still cold. Place the egg yolk in …
From tangylife.com


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