Chocolate Chiffon Cake with chocolate ganache and toasted almonds by Andrew Lim

Preheat oven to 170 Deg Celcius

Ingredients A5 egg yolks
100g castor sugar

Whisk these 2 till pale and fluffy and the sugar dissolves.

Ingredients B80ml of vegetable oil --> I used canola
130ml of milk
150g of cake flour
40g of chocolate powder
1 tsp of baking powder
1 tsp of instant coffee powder --> Optional
1/2 tsp of salt

Add milk and oil into A and whisk. Sift in the dry ingredients and mix till even.

Ingredients C5 egg whites
90g castor sugar
1/2 tsp of cream of tartar

Beat till egg whites are foamy, and add in the cream of tartar and castor sugar 1 tablespoon at a time in intervals.
Beat till stiff peaks form.
Put mixer on low speed and pour in the mixed Ingredients A & B. Mixed till even.
Pour into chiffon pan & bake for about 50 mins. Check for doneness using a skewer.
Chill upside down.

Chocolate Ganache200g of chocolate or chocolate chips --> I used Valhorna Guarana chocolate buttons
1/2 tub of Bulla Cream
2 tbsp of butter

Melt chocolate chips over a Bain Marie till chocolate has melted. Add in the cream and butter. Once everything has melted, drizzle over the chocolate chiffon cake.
Decorate with toasted almond flakes.