Thursday, July 1, 2010
Fine Cooking's (to-die-for) Chocolate Chip Chiffon Cake
This has been my favorite home-made cake for years and years. I had saved the Fine Cooking issue from 2000 until I moved from DC to NYC 5 years ago and it got lost in the move. I had told my man about it so many times, but hadn't made it for him, that he started calling it the "legend Chiffon cake." For 5 years this cake wasn't available on the Fine Cooking website, but it's back!
This cake does take a fair bit of time to prepare, but it's SO worth it. My only suggestions are to use a bit more chocolate and sugar glaze than the recipe calls for. You also don't need the cream of tar-tar, this is only for stabilizing the egg whites, but if you whip them correctly, you never actually need cream of tartar in any recipe. It leaves a subtle taste that I just don't like.
I was just so happy to find this recipe again, and to finally make it for my resident patissier (it's proof positive that American cakes can be as wonderful as French desserts sometimes!). The recipe says it serves 12-14, but it served just two in my house, because it lasts for about 4 days, and we eat huge slices.
Follow this link to the best damn Chiffon cake ever!
P.S. Fine Cooking is one of the two best magazines for people who actually want to bake and cook what they're reading, and not just look at pictures (and irrelevant ads).