How to make chocolate chiffon cake

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  1.Break the chocolate into small pieces and put it into 150g of milk

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  2.Put it in the pot Heat in a medium water bath until the chocolate melts

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  3.Stir evenly until completely dissolved

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  4.Separate the egg yolk and egg white and put them into a water-free and oil-free container



5.Add a few drops of white vinegar or lemon juice to the egg whites, prepare an electric egg beater, and weigh 60g of white sugar

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  6. Beat at high speed, add 1/3 of the sugar when there are a lot of bubbles

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  7.Continue to beat until the surface is smooth, then add 1/3 of the sugar

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  8.Continue to beat until obvious lines appear on the surface, add the remaining sugar and continue to beat

• 9.When the egg beater is lifted, a small tip will appear and it will not fall off easily
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  10.Add 60g flour, 10g cocoa powder and 20g milk to the egg yolk, stir briefly, add half of the beaten egg whites and stir well

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  11.Pour the stirred liquid into the remaining egg whites

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  12.Add 20g sugar and stir evenly

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  13.Pour into the oil-brushed mold and shake several times to remove air bubbles

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  14.Oven Preheat at 180℃ for five minutes, add the grill to the middle rack and bake for about 35 minutes (depending on the situation), then remove from the mold

• 15. Cut into pieces and serve with milk for afternoon tea