<< Back to Home

Koni Chocolate Chiffon with a Hazelnut Ganache
Posted by Phuong on Oct 10th, 2010

701-chocolate-vd-heart

Chocolate chiffon cake ingredients:

  • 3 teaspoons of Koni Chocolate Truffle Chai Black Tea
  • 1 cup of boiling water
  • 1/2 cup of unsweetened cocoa powder

  • 14 ounces cake flour
  • 7 ounces sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt

  • 2/3 cup canola oil
  • 8 egg yolks
  • 1 tablespoon vanilla extract

  • 8 egg whites
  • 1 tablespoon cream of tartar
  • 7 ounces sugar

    Chiffon cake directions:

    Part A.

    1. Use 2 teaspoons of Chocolate Hazelnut Torte Tea per 3/8 cup of boiling water. Steep for 5 minutes, remove the leaves, and set aside.
    2. Put the 1/4 cup of cocoa in a mixing bowl, warm up the cup of tea to a boiling state, and pour into the cocoa. Stir until smooth and then set aside to cool.
    3. Sift together the flour, sugar, baking powder and salt.
    4. Make a well and add in order, the oil, the unbeaten egg yolks, the cooled cocoa mixture, and the vanilla. Beat with spoon until smooth. Set aside.

    Part B.

    In a large mixing bowl, whip the egg whites and cream of tartar to a foam. Slowly sift in the second measure of sugar and whip to firm peaks.

    Part C.

    Fold small amount of beaten egg whites into chocolate mixture, then fold chocolate mixture into remaining egg whites.
    DO NOT STIR. You only want to gently fold this mixture together. Pour into your heart shaped pan once everything is incorporated.

    Bake in a 325 degree oven for 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean.(When lightly pressed the cake will spring back). Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack.

    ganache

    Hazelnut ganache ingredients:

  • 3/4 cup hazelnut, toasted then crushed fine
  • 8 ounces of semisweet chocolate cut into small chunks. I like callebaut chocolate.
  • 3/4 cup of heavy whipping cream
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of brandy

    Hazelnut ganache directions:

    Place the chopped chocolate in a medium sized stainless steel bowl.Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Add the toasted, crushed hazelnuts. Gently stir with a whisk until smooth. Add the brandy.

    To Cover the Cake with the Ganache:

    Put the cake on a wire rack that is placed over a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. (If there is leftover ganache, strain to remove any crumbs and use to make truffles.)

    Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving.

    Koni Chocolate Truffle Chai Black Tea
    Koni Chocolate Truffle Chai Black Tea
    		•
    Leave a comment
    Name:
    Email: