Chiffon Chocolate Cake

Step 1

Dissolve the Chocolate Powder in hot water and let it cool. Mix the sifted flour, half the sugar, salt and baking soda in a bowl.
Add the oil, egg yolks, rum and previously dissolved chocolate powder. Separately, whip the egg whites with the Cremor Tartaro to form a white meringue and add the remaining sugar, little by little, continuing to whip. Add the egg whites to the mixture, one tablespoon at a time, stirring gently from bottom to top.
Pour the mixture into the non-buttered or oiled Angel Food Mold, leveling the surface with a spatula. Bake at 180 ° C for about 1 hour checking the cooking with a toothpick. Leave the cake in the oven for another 10 minutes before turning it over on the special feet. Leave to cool upside down until it detaches from the shape. Slide the spatula along the outer edges and near the central hole in order to unmould it more easily. Last one decoration by positioning the desired Stencil on the surface of the cake, sprinkling the Anti-Moisture Sugar; its particular characteristic will allow the decoration to last longer.