1 tablespoon of unflavored gelatin
1/4 cup of cold water
1/2 cup of boiling water
80g of dark chocolate
4 egg yolks
1/3 cup of granulated sugar
1 teaspoon of vanilla
4 large egg whites
1/2 cup of granulated sugar
For the ganache:
1 1/2 tablespoons of Karo
15g of dark chocolate chips
1 prepared cake mixture with meringue cookies, baked
1 tablespoon of unflavored gelatin
1/4 cup of cold water
1/2 cup of boiling water
80g of dark chocolate
4 egg yolks
1/3 cup of granulated sugar
1 teaspoon of vanilla
4 large egg whites
1/2 cup of granulated sugar
For the ganache:
1 1/2 tablespoons of Karo
15g of dark chocolate chips
1 prepared cake mixture with meringue cookies, baked
Soak the gelatin in cold water
Place boiling water and chocolate in a small saucepan over low heat, stirring constantly until melted
Add the softened gelatin and stir until dissolved. Reserve
Beat egg yolks until thickened
Gradually add granulated sugar and vanilla, beating well
Combine with the chocolate mixture, mixing well
Chill in refrigerator until slightly firm, then beat until smooth
Beat egg whites until stiff peaks form, gradually adding 1/2 cup of granulated sugar without stopping until stiff peaks form again
Fold whipped cream into the chocolate mixture
Refrigerate cake and ganache: Place chocolate in a small saucepan over low heat, stirring constantly until melted
Enrobe with whipped cream and decorate with chocolate shavings, forming a design
Variation: Coffee Chiffon Cake
Omit the chocolate
Dissolve 2 tablespoons of instant coffee in 1/2 cup of water
Add softened gelatin and stir until dissolved
Gradually add to the egg yolk mixture and proceed as with the original recipe for chocolate chiffon cake
Top with whipped cream and chocolate shavings.
