Chocolate Chiffon with Choc.Ganache

buat kek nih xde sempena apa2... cume wat makan2 anak2 jerk ptg2 gini.... xpo la..besday girl rela taun nih xde celebrate kek. klu ade pong, sendrik kene buat, sendrik kene potong then sendrik jugak kene makan... hubby tuh bab kek slow sket... anak2 plak ikut jenis kek...klu cekelat2 mmg laju ajer.. meh la jemput makan kek nih.. eh sedap taww kek nih! very moist! cumenya tak comey cam kak.ayu buat... ganache pong x cukup bhn... main oter2 sendrik jerk! hahahahaa... tima kasih kak.ayu dan penyumbang resepi asal dari sini (Hearty Bakes) aku cume wat setengah adunan. gambar tak snap banyak dek kepanasan melampau nak tonggang tonggek! kek pong hampir cair.. huhuuuu...

Ingredients
Bahan A

• 60g Semi-sweet Chocolate
• 100cc oil

Bahan B

• 80g Yolk -(Ayu used about 4 egg yolks)
• Sugar 80g-(Ayu used 60g)

Bahan C - Water 160cc

Bahan D

• 80g Cake Flour
• ¼ tsp salt
• 80g Cocoa powder - hana buh separuh je sbb x cukup
  

Bahan E

• 280g Whites Egg - (Ayu used about 8 egg whites)
• 60g Sugar - (Ayu used 45g)

Must have Ganache glaze (topping only)

• 75g Whipping cream
• 40g Butter
• 100g Quality dark chocolate (cubes)

Method

• Double-boil (A), stir till mixed. Set aside to cool.
• Whisk (B) till pale in colour & stir in the chocolate mixture from step 1
• Add (C), whisk till combined
• Sieve in (D)
• Whisk white till medium peak
• Fold in 1/3 white into the egg/chocolate mixture
• Fold in the rest of white gently. * the egg/chocolate mixture will be thick & creamy, hence fold in the white gently. Do not deflate the whites.
• Pour batter into 21cm chiffon tube pan. Bake at 170°C for about 50mins.
• Over-turn pan to cool cake
• Double-boil whipping cream + chocolate + butter. Stir till melt and well-blended
• Pour ganache glaze onto cooled cake
• Cool to set
• Enjoy!