Mini Chocolate Chiffon Cake

Directions

1. 1

   Mix milk, oil, vanilla, melted chocolate, cocoa powder and egg yolk using a mixer, then shift in both the flours and mix again.

2. 2

   Prepare the meringue by whipping egg whites with a bit of sugar until stiff peaks.

3. 3

   Add a bit of meringue to the egg yolk mixture. Mix well, then pour back the mixture to the meringue. Fold slowly with a spatula.

4. 4

   Add to the piping bag, squeeze it to the cups. Don’t forget to tap the bubble out.

5. 5

   Bake in 130C for 40mins with top and bottom heat. Then raise it up to 150C for 10mins.