6-inch Cocoa Chiffon Black Forest
Using Junzhi’s recipe, adjusted to a 6-inch portion. A menu is created to save the hassle of recalculating every time.
Ingredients
Steps
Mix low-gluten flour with cocoa powder and baking powder. Sift them into the egg yolk mixture.
Add a few drops of lemon juice to the egg whites. Use an electric whisk to beat the egg whites until bubble-like texture forms, then add 1/3 of the sugar.
Preheat the oven. Using a spatula, scoop 1/3 of the whipped egg whites into the prepared chocolate batter. Fold gently from the bottom to the top (do not stir in circles, which would cause deflation of egg whites). Similarly, scoop another 1/3 of the egg whites into the batter and mix gently. Finally, add the remaining egg whites and mix completely (act fast to prevent deflation due to prolonged time).
Pour the batter into the mold. Lift and drop with force to remove large bubbles from the batter. Place it in the preheated oven—my oven tends to run hot, so I used 120°C on the dial, which actually measures about 180°C by thermometer—in the middle rack for about 35 minutes.
Take the cake out immediately after baking and invert it to cool, preventing cake shrinkage.