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Ingredients
| eggs: 8 |
| instant coffee: 4 tsp |
| water: 3/4 cup |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| olive oil: 1/2 cup |
| semisweet chocolate chips: 3 oz |
| cream of tartar: 1 tsp |
Chocolate-espresso chiffon cake
Credit: www.bhg.com
User rating:
-
Prep Time
65 min -
Cook Time
0 min -
Servings
14 serving(s)
Tags
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.
Espresso Whipped Cream: 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.