Photo: David Holifield
John Whaite's Chocolate chiffon cake with salted caramel butter cream
14 ingredients
45 min
Cuts into 12 slices
openrecipes
Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing
Estimated Nutrition (whole recipe, rough)
902
Calories
21g
Protein
32g
Fat
126g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125ml sunflower oil , plus extra for greasing
- 7 large eggs , separated
- 2 tsp vanilla bean paste
- 375g golden caster sugar
- 50g cocoa powder
- 300g plain flour
- 1 tsp bicarbonate of soda
- 250g light soft brown sugar
- 150ml double cream
- 140g butter , softened
- ½ tsp salt
- 250ml double cream
- 250g dark chocolate , finely chopped or grated
- sea salt crystals, to decorate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes