Chocolate Mocha Chiffon

Overview

How to cook Chocolate Mocha Chiffon at home

Chop the black chocolate in advance and set aside.
After the black coffee is dissolved with hot water, add the oil and stir.
Sift in the flour.
Mix until there is no dry powder.
Add egg yolks.
Stir in one stroke.
Add sugar to the egg whites at one time and beat until there are small curved hooks with fine and shiny texture.
Take 1/3 of the egg whites and stir.
Pour everything into the protein bowl and mix.
Add chocolate chips.
Pour into hollow molds.
The bottom layer is 150 degrees for 40-45 minutes (time and temperature are for reference only)
Take it out of the oven and gently shake it to release the heat.
Turn upside down and let cool.
Unmold with bare hands.
Finished product.
Finished product.
Finished product.