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Rum Mocha Chiffon Cake

        

    1/2 c  unsweetened Dutch process cocoa

      3 T  dry espresso (or coffee)-Instant

    1/4 c  water,Boiling

    1/2 c  dark rum

  1 1/2 c  flour,sifted twice

    1/4 c  cornstarch

  1 3/4 c  superfine sugar,divided

  1 1/2 t  baking soda

   7 lg eggs,separated plus 2-3 additional egg whites to make 1 1/2 cups whites

    1/2 c  safflower oil,or use corn or canola oil

      2 t  vanilla extract

      1 t  salt

    1/2 t  cram of tartar

           GLAZE

      2 oz semi-sweet chocolate

  1 1/2 oz unsalted butter,3 TBSPN

    1/4 c  whipping cream

      1 c  powdered sugar,Sifted

    1/2 t  vanilla

      1 pn salt

  Adjust oven rack one third up from the bottom & preheat the oven to 325 degrees.  In a small bowl whisk the cocoa & espresso or coffee with the boling water.  Stir in the rum & set aside.  In a large bowl, sift together the flour 1 1/4 cups sugar & baking soda.  Set aside.

  In a small bowl, beat the egg yolks (reserve egg whites) until well mixed.  Beat in the oil, vanilla & cocoa mixture.  Add this mixture to the sifted dry ingredients mixture & beat untill smooth, scraping the bowl occasionally with a rubber spatula.

Place egg whites & salt in a clean large bowl & beat at moderate speed until foamy.       Make sure bowl & beaters are clean before beginning this process. Add cream of tartar, increase to high speed & beat until the whites hold a soft shape, a peak that bends over when the beaters are raised.  On moderate speed, add the remaining 1/2 cup sugar sprinkling 1 rounded tablespoonful at a time. When all the sugar is added, increase the speed to high & beat until the whites hold a straight, firm peak when the beaters are raised. Remove the bowl from the mixer.

   With a large patula or angel food cake folder, fold about 1//3 of the cocoa mixtue into the whites wihthou being too thorough.  Briefly fold in another third of the cocoa mixture without being too thorough. Finish adding the remainder of the cocoa mixture & fold only until just barely blended.  Do not handle more than necessary.

  Turn the batter into a 10" 2 piece angel food pan.  Tilt the pan to level the batter.  Bake for 65-70 minutes until the top springs back when gently pressed with a fingertip.  The top will form deep and wild looking cracks.

  Remove the pan from the oven.  Cool upside down by hanging on the neck

of a bottle.  Let hang until cool.  Remove from pan.

  GLAZE: Melt chocolate in heavy saucepan with butter & cream.  Stir over

moderate heat until perfectly smooth.  Mix in sugar, vanilla & salt, remove from heat.

  Let stand at room temperature for 5-10 minutes stirring frequently until mixture begins to thicken.











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