Yield: 1 Portionen

NOTE: All sifted ingredients should be sifted BEFORE measuring! 1. Make cake: in large electric mixer bowl, let whites warm to room temp. (1 hour). Into cocoa in small bowl, stir boiling water until smooth. Let cool 1/2 hour. preheat oven to 325F. Sift flour with sugar, soda and salt in large bowl. make a well in center. 2. Pour in oil, yolks, vanilla and cocoa. with wooden spoon, beat just until smooth. sprinkle cream of tartar over whites. with mixer at high speed, beat until very stiff peaks form when beater is slowly raised. do not underbeat. pour batter over whites. 3. with whisk, and an under-and-over motion, gently fold to combine. turn into ungreased 10-inch tube pan. bake 60-65 minutes, until top springs back when pressed with finger. invert over nech of bottle. cool l 1 1/2 hours. with spatula, loosen cake and remove. 4. cool on rack. make chocolate filling: in large bowl, combine cream, sugar, cocoa, vanilla, salt & refrigerate for 1 hour. with mixer, beat until stiff, refrigerate again. sprinkle gelatine over 2 tb cold water to soften. heat, stirring over hot water to dissolve (double boiler effect). cool. 5. prepare cake. cut 1 inch slice crosswise from top of cake, set aside. with sharp knife, outline a cavity in cake, leaving 1 inch thick walls around center, side and bottom. with spoon carefully remove cake from this area. reserve 1 1/2 c crumbled cake. 6. measure 2 1/2 c chocolate filling into small bowl. fold in gelatine. use to fill cavity. replace top. mix 1/2 c filling with reserved crumbled cake. use to fill center hole. frost top and side of cake with remaining filling. refregerate until serving. serves 12





End result should be a chocolate cake with a ring of chocolate filling inside. a cross section of a slice would look something like this: ~------------------- | CAKE CAKE | | | | | | C ------------ C C | | A | | | | | | | A | | K | FILLING G | K | | E | | | | | | | E | | | | | | | | | | | | | ------------ -- | | | CAKE CAKE | | | | | ~-------------------















(Stiffly beaten egg whites are the secret of a chiffon cake thats as light as angel food-and its center is filled with devilishly rich chocolate cream.)

Source: McCalls Cooking School Shared by /\/\ara Kent
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