Bhg Chocolate-espresso Chiffon Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Although I love to cook, baking is more difficult for me and sweets are not my favorite things; but this recipe really got me and the picture looks so luscious that I will make it for Easter. Found it in Better Homes and Gardens. Ingredients:
8 eggs |
4 tsp. espresso powder or instant coffee crystals |
3/4 cup water |
2 cups all-purpose flour |
1-1/2 cups sugar |
1 tbsp. baking powder |
1 tsp. salt |
1/2 cup cooking oil |
1 tsp. vanilla |
3 oz. bittersweet chocolate, grated |
1/2 tsp. cream of tartar |
1 recipe espresso whipped cream |
Directions:
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
5. Espresso Whipped Cream:
6. In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.
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