Chocolate Chiffon Cake

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READY IN: 55mins
SERVES: 10
YIELD: 20 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 degrees.
  • Seperate egg whites & beat until soft white peaks form.
  • In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
  • Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
  • Lastly, fold in egg whites very gently until mixture is light & fluffy.
  • Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
  • Once cake is done,remove from oven & turn onto cooling rack.
  • TOPPING (chocolate sauce).
  • Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
  • Pour chocolate over the cake and use a spoon to spread equaly.
  • Once the topping has completely cooled, grate chocolate on top.
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