Recipe

Bhg Chocolate-espresso Chiffon Cake Recipe


BHG  Chocolate-Espresso Chiffon Cake Recipe
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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.

Mystic_rive

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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. ---
  7. 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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Comments


Hey girl, this looks really, really good. I love the pic. I wish mine came out looking that good. ;)


You know that I would love this one much!! Just great..Saving!! Thanks my friend for letting me watching such beauty.


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