Steps to Prepare Bengawan Solo Pandan Chiffon Cake Calories

Chocolate Chiffon Pie

Pandan chiffon cake is popular in southeast asia.

Recipe Summary Chocolate Chiffon Pie

Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

Ingredients | Bengawan Solo Pandan Chiffon Cake Calories

1 (9 inch) pie crust, baked

¼ cup cold water

1 envelope (1 tablespoon) unflavored gelatin

2 (1 ounce) squares unsweetened chocolate, grated

½ cup boiling water

4 egg yolks

½ cup white sugar

¼ teaspoon salt

1 teaspoon vanilla extract

4 egg whites

½ cup white sugar

Directions

Place cold water in a small bowl and sprinkle gelatin over top. Set aside 5 minutes to soften. Place grated chocolate in a large heat-proof bowl. Pour boiling water over chocolate and stir until smooth. Stir gelatin mixture into chocolate mixture; stir until gelatin is completely dissolved.

In a small bowl, whisk egg yolks with 1/2 cup sugar until smooth and light. Whisk egg yolks into chocolate mixture, then stir in salt and vanilla extract. Allow mixture to cool.

In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold egg whites into cooled chocolate mixture. Spread into baked pastry shell and chill at least 2 hours, or until firm.

Info | Bengawan Solo Pandan Chiffon Cake Calories

prep: 25 mins additional: 2 hrs total: 2 hrs 25 mins Servings: 8 Yield: 1 - 9 inch pie

TAG : Chocolate Chiffon Pie

Desserts, Pies, No-Bake Pie Recipes, Chiffon Pie Recipes,