CUDDLE CAKE

Last week on my Instagram handle I shared about how stress and eating habits gets intertwined causing a lot of health problems, sometimes we feel vulnerable looking for someone to hug and comfort us; trust me this cake steps in for me at those moments , over the years I've channeled my binge eating into a binge baking spree; I find myself in absolute bliss while in the kitchen. The particular recipe is adapted from Rose Levy Beranbaum's baking bible and I've added cherries as it complements dark chocolate exceedingly well. 

The cake is deliciously fragile with a silken smooth texture, the bitterness of the dark chocolate  is balanced with the sweetness from the compote . As compared to baking a basic sponge baking a chiffon requires more technique and patience. I would suggest you to read the steps carefully  and pre prepare all the ingredients before you begin baking as the number of steps might lead to a confusion.

INGREDIENTS:

• 50 gms/ 2/3 cup  dark cocoa powder 
• 118 gms /1/2 cup boiling water 
• 1/4 cup vegetable oil
• 74 gms Egg yolks 
• 115 gms Egg whites 
• 1 tsp pure vanilla extrect 
• 114 gms/ 1cup flour 
• 250 gems powdered sugar 
• 1 1/4 Tsp baking powder 
• 1/4 Tsp sea salt 
• 2 gms Cream of Tartar 

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METHOD:

• Pre-heat the oven at 175 degrees and grease a 9"round pan. 
• In a mixing bowl add the cocoa powder, pour over the boiling water and mix until combined well; mix the oil to this mixture and allow it to reach a temp where its not too hot touch it.
• Add the egg yolks and vanilla to the above mixture and set aside.
• In another mixing bowl whisk the egg whites and cream of tartar on medium low speed until foamy; increase the speed and beat until soft peaks are formed, add 1/4 cup sugar and beat until stiff peaks are formed.
• In a mixing bowl mix the dry ingredients, remaining sugar, flour, baking power and salt, whisk the batter dry for 30 seconds until combined. Make a well in the centre; add the chocolate mixture to this and whisk well; the mixture will be very thick.
• Gently add to this the meringue in three parts; cut and fold until incorporated completely.
• Pour the batter in the greased mould and bake for 45-50 minutes or until a skewer comes clean.
• Cherry compote: In a sauce pan on medium heat add 100 gems of whole cheeries with 50 gms of sugar. Allow it to simmer for 10-15 minutes until the cherries are mushy. Remove from heat and stir gently. 
• Garnish on the cake when completely cool.