Mini Chocolate Chiffon Cakes with Chocolate Custard Filling
From the MolalaCook kitchen · 烘焙手記
Mini Chocolate Chiffon Cakes with Chocolate Custard Filling
迷你朱古力吉士戚風蛋糕
Bake eight small chocolate chiffons in paper moulds, then pipe them with chilled chocolate custard lightened with cream.
▶ Watch the recipe
Before you begin
Serve cold for the texture of a cream puff. The creator also serves these frozen for an ice-cream-like centre. Let them soften enough to bite comfortably.
Method 做法
Mix the chocolate sponge
Warm the oil to about 60°C (140°F). Sift in the flour and cocoa, whisk smooth, then add milk and yolks. Beat the whites with salt and lemon juice, adding sugar gradually, to firm peaks. Fold into the chocolate base.
See this stage at 1:38 →
Fill and bake
Pipe into eight small paper moulds, approximately 5 × 5 cm, filling them 60–70% full. Bake at 130°C (266°F) for 50 minutes, then at 150°C (302°F) for another 15 minutes. Cool completely.
See this stage at 3:58 →
Cook the chocolate custard
Mix the yolks, 25 g sugar, cornstarch and flour. Gradually stir in the milk and cook over low heat, stirring until thick. Stir in butter, then pour onto the dark chocolate and mix until melted. Cover the surface and chill for about one hour.
See this stage at 5:31 →
Pipe and chill
Beat the 70 ml cream until it holds soft peaks. Loosen the cold chocolate custard and fold in the whipped cream in stages. Pipe into the centre of each cold chiffon. Chill before serving.
Watch & bake along
Mini Chocolate Chiffon Cakes with Chocolate Custard Filling
✦Why leave space at the top of each paper cup?+
Tools for this recipe
Mini Lava Chiffon Baking Cups (100 pcs)
Bake the small cakes in freestanding paper cups, leaving room for the sponge to rise.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Éclair & Cream Puff Piping Tips · Round Tip Set
Pipe cream into the opening using a round filling tip.
