Chocolate Chiffon Cake ( Cakes and Pastries)
by Tarla Dalal
Added to 109 cookbooks
This recipe has been viewed 41058 times
A chiffon cake is like a princess – soft and tender, yet rich and royal!
- Slice the sponge cake horizontally into 2 equal parts. Keep aside.
- Soak the bottom layer of the sponge cake with ½ the soaking syrup.
- Spread ¾ cup of truffle on the soaked layer of the cake and sandwich with the second layer of the sponge cake.
- Soak the second layer of the cake with the remaining soaking syrup and spread the remaining chocolate truffle evenly on top and at the sides.
- Refrigerate for 20 minutes to set.
- Hold the cake in your left hand and with your right hand gently press the chocolate vermicelli onto the sides of the cake.
- Make a shell border at the base of the cake. To do this squeeze the piping bag and allow the cream to fan out generously– do not lift the bag. Gradually relax your pressure as you lower the tip until it touches the surface.
- Stop pressure and pull the tip away, without lifting it off the surface, to draw the shell to a point. Start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain. Keep the piping bag aside.
- To make the chocolate fan, spread the tempered chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife.
- With light pressure, run the dough cutter down the chocolate layer. You simply want to scrapeoff a small layer, not cut into the chocolate. As you are creating your fan shape, you can use your free hand to guide the strip of chocolate into gentle folds, waves, or a fan shape.
- If your hands are very warm and start melting the chocolate, use thin plastic gloves. Repeat to make more chocolate fans. Keep them aside on a butter paper.
- Place the chocolate fans along the upper edge.
- Mix together the chocolate truffle with the whipped cream and fill the plastic disposable piping bag (fitted with a large star nozzle) with it.
- Using the same piping bag make a spring border along the edges of the chocolate fans. To do this hold the piping bag at 45 degrees and squeeze it gently to allow the cream to come out evenly. Move your hand in a circular motion to get a spiral design till you again reach the point that you started.
- Using the same piping bag make a swirl in the centre of the cake by holding it in your right hand, moving your wrist anti-clockwise while applying gentle pressure and gently lifting it in a single motion to form a peak.
- Place a chocolate fan on top of it.
- 1cut into 6 equal wedges and serve.
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