Drizzle lots and lots of old-fashioned chocolate syrup over the top of this cake for a delicious Rosh Hashanah dessert.
Chocolate Hazelnut Chiffon Cake
Servings
Ingredients
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1½ cups good-quality hot chocolate mix I like to usenGhiradelli or another premiumnbrand; feel free to usenplain chocolate flavor, or addnmocha, hazelnut, or any othernflavor
- ¾ cup rice bran oil or vegetable oil
- ½ cup ground hazelnuts
- 7 large eggs separated
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- Old-fashioned chocolate syrup I use Hershey’s, for drizzling
Instructions
- Preheat the oven to 350°F. In a large bowl of an electric mixer fitted with the paddle attachment combine the flour, 1 cup of the sugar, the chocolate mix, oil, ground hazelnuts, egg yolks, baking powder, vanilla, and ¾ cup water. Beat on high speed for 7 minutes until the color becomes a shade or two paler than you started with.
- In a separate large bowl with the electric mixer, beat the egg whites and the remaining ½ cup sugar on high until stiff, glossy peaks form. Slowly fold the chocolate mixture into the egg whites using a spatula until both mixtures are well incorporated.
- Pour the batter into an ungreased nonstick angel food cake pan. Bake for 1 hour and 15 minutes. You will know the cake is ready when the top has a slight glisten to it. You may also shake the pan ever so slightly to be sure the cake is cooked through (it should not be at all wobbly in the middle). Immediately invert the cake in its pan onto the counter and let cool completely. Once the cake is cooled completely, carefully remove it from the pan by inverting it one more time onto a cake plate or platter. Drizzle lots and lots of old-fashioned chocolate syrup over the top.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Fall 2013. Subscribe Now.
Yes it is referring to a hot chocolate mix which is a mix of cocoa powder and fine sugar, you can try to sub with your own blend of cocoa powder and sugar, I would recommend 1 cup cocoa powder to 1/2 cup sugar if you like it less sweet and 1:1 if you like it more sweet
What is “chocolate mix?” Is this chocolate milk powder? Or are you referring to cocoa powder? If it is a mix or convenience product, how can we substitute plain cocoa powder?