Chiffon Cake

Prepare the batter: In a medium bowl, combine the flour, confectioner's sugar, and cold butter

Mix with your fingertips until a crumbly mixture forms

Add the egg white and ice-cold water

Mix lightly with your hands until just combined

Make a ball with the batter

Wrap it in plastic wrap and refrigerate for about 15 minutes

Preheat the oven to 350°F (180°C)

Using a rolling pin, roll out the batter on a floured surface to fit a 20 cm diameter cake pan

Press the edges of the cake pan with your fingers to seal the sides

Roll out the remaining batter into logs

Press them onto the sides of the cake pan

Bake for about 30 minutes or until golden brown

Let it cool completely on a wire rack

For the filling: In a medium saucepan, melt the chocolate over low heat, stirring constantly

Remove from heat and whisk in the softened gelatin

Let it cool slightly

Whisk in the egg yolks and confectioner's sugar until smooth

Refrigerate for about 30 minutes or until firm

In a separate bowl, beat the egg whites until stiff peaks form

Fold the beaten egg whites into the cooled filling mixture

Refrigerate for at least 2 hours or until firm

Assemble the cake by spreading the filling on top of the cooled cake

Refrigerate for at least 30 minutes before serving

Melt the remaining chocolate in a double boiler over low heat, stirring constantly

Pour it into an ice-filled bowl and let it cool slightly

Use a spatula to scrape off any excess chocolate from the sides of the bowl

Spread the cooled chocolate on the bottom of an inverted cake pan to form a uniform layer

Let it cool completely before serving

Decorate with shaved chocolate, if desired.