toblerone chiffon cake~ you will love this 做了绝不后悔～ 瑞士三角黑巧克力戚风蛋糕

Chiffon cake recipe adapted and modified from here

Ingredients (makes a tall 17cm chiffon cake. you can also make it into a 20cm chiffon cake)

5 grade A egg yolk (or 6 normal size egg yolk)
60g coconut oil (preferred)
100g full cream milk
130g dark toblerone with honey & almond nougat (chopped into small pieces)
25g cocoa powder, sifted
55g cake flour, sifted

5 grade A egg white (or 6 normal size egg white)
75g caster sugar

食材（可做一个高高滴 17厘米宽戚风蛋糕。您也可将它烘焙成 20厘米戚风蛋糕）

A级蛋黄 5颗（或 6颗普通蛋黄）
椰子油 60克（强推用椰子油）
全脂牛奶 100克
瑞士三角黑巧克力（含蜂蜜及巴旦木糖）130克（切碎）
可可粉 25克， 过筛
蛋糕粉 55克，过筛

A级蛋白 5颗（或 6颗普通蛋白）
绵白糖 75克

Directions/做法

– bring milk to a rolling boil and pour into chopped toblerone. stir till chocolate melts totally and allow to cool
牛奶煮至沸腾后加入切碎巧克力。搅拌至巧克力完全溶解。待凉

• beat egg yolk slightly, then add in oil. whisk till well blended, and pour in melted chocolate. mix well
  蛋黄稍微打散后拌入椰子油。搅拌均匀、拌入冷却的巧克力。再次拌匀

• add in sifted flour and cocoa powder and beat till ribbon stage. set batter aside
  加入过筛的面粉和可可粉、拌至蛋糊留下纹路。待用

• add sugar to egg white in 3 additions, and beat till stiff and shiny peak forms
  糖分3次加入蛋白、将其打至硬性状态并呈现小勾

• fold egg white meringue into egg yolk batter in 3 additions, then pour batter into chiffon pan. tap pan on tabletop a few times
  蛋白霜分 3次翻拌入面糊后，倒入蛋糕模，在案板上轻拍几次

• bake on second lowest rack of 175 degrees C preheated oven for 45-50mins. mine was ready in 43 mins
  送入预热至 175摄氏度烤箱倒数第二层烤 45-50分钟即可。我的烤了 43分钟

• remove from oven, revert and cool completely before unmoulding
  从烤箱取出后立马倒扣，代完全冷却后再脱模

• decorate with whipped cream as desired. please refer to this post for directions on preparing chocolate rose
  蛋糕可用打发的奶油霜随意装饰。巧克力玫瑰制作方式可参考此链接

This post is linked to the event, Little Thumbs up: Cocoa organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Grace from Life can be simple at this post

Pollution index: 17 (excellent)