How to make 6-inch chocolate cocoa chiffon cake

For many people, eating healthy is not easy to achieve. In fact, there are many home-cooked dishes that are very simple and not as difficult as some people think. For example, the method of making a 6-inch chocolate cocoa chiffon cake is very simple. As long as you master the method, this dish is not inferior to some delicacies from land and sea.

1. Let’s make the egg yolk paste first: melt the chocolate and sugar into liquid.

2. Pour in cooking oil and stir evenly with a whisk.

3. Sift in cocoa powder and mix well.

4. Add egg yolks one by one and mix well.

5. At this time, the chocolate paste is a little thick. Add milk to the hot water and continue stirring. Stir it into a relatively thin and uniform liquid and then take it out of the hot water.

6. Sift in low-gluten flour. Since the bowl for melting chocolate was too small, I changed to a bigger bowl.

7. Mix well by cutting and turning. The state of the mixed batter should be that when you scoop up the batter with a spatula, it should be able to leave uninterrupted like a ribbon, and the batter that falls into the bowl should disappear after a few seconds.

8. Make meringue: add a few drops of lemon juice to the egg white.

9. Beat with a whisk until the fish eyes start to bubble, then add 1/3 of the sugar.

10. Continue beating until the foam is fine and then add 1/3 sugar.

11. Continue to beat until the foam is thick and cannot flow, then add 1/3 sugar

12. Continue beating until stiff peaks form. Since adding chocolate to the batter will easily defoam the meringue, the meringue must be beaten into hard foam at this time.

13. Pour half of the meringue into the batter. Stir well.

14. Pour the mixed chocolate egg mixture back into the remaining meringue.

15. Stir evenly. The cake batter should be light. Comparing the beaten meringue and the cake batter, there should not be much difference in volume.

16. Pour into the mold, the mold should be clean and oil-free. Gently shake the mold twice to remove large bubbles.

17. Put it into the preheated oven at 130 degrees for 70 minutes.

18. After taking it out of the oven, shake out the hot air and immediately turn it upside down.

19. Remove from the mold.

20. Finished product picture.

Remember to control the heat when making a 6-inch chocolate cocoa chiffon cake, otherwise it will easily stick to the pan and affect the color of the food, thus affecting everyone's appetite. Just add some chili and sour vinegar according to your personal taste.