This recipe takes about 40 minutes to prepare and then another 2 to 3 hours in your refrigerator to set. I like to do with me early in the morning, so its ready to go with our dinner later that day.
Chocolate cake recipe Chiffon
1 bakedPies (9 inch)
1 packet of unflavored gelatin mix
Tap water 1 / 4 cup
1 / 2 cup sugar
Cocoa powder 1 / 2 cup
1 / 2 teaspoon salt
1 1 / 4 cup cold milk
3 egg yolks
1 cup whipping cream
3 egg whites
Whipped cream for garnish
Remove the cake from the box shell raw and bake according to package instructions, remove and set aside to cool.
In a large bowl, add in your water and then sprinkle theunflavored gelatin mixture over the top. Let the mixture at room temperature for 5 to 7 minutes, smooth.
In a large saucepan, combine granulated sugar, cocoa powder and salt. Stir in the egg yolks with cold milk and a non-stick silicone spatula. Cook the mixture over low heat, stirring constantly to prevent burning, until mixture thickens. You do not want to boil the mixture! Remove the pan from the heat. Stir in gelatin mixture until dissolved. PlaceMixture into a cold bowl and put in refrigerator until thickened, about 20 to 25 minutes.
In another bowl, mix the cream with an electric mixer until it is stiff. carefully remove the cream into cooled chocolate mixture. Slowly beat the egg whites until all ingredients are combined.
Pour the mixture into the prepared pie crust to your entire oven. Cover the cake pan and cool place in refrigerator for 2 or 3 hours and consolidate. Garnish withWhipped cream before serving, if desired.
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