Chocolate Chiffon
Warm Water / Warm Milk: 30g Corn Oil: 25g Cocoa Powder: 5g Eggs: 2Low-gluten flour: 38g
Fine granulated sugar: 30g Cream cheese: 100g Gelatin sheet: 7g OtherPistachio Paste: 40g
Fine Granulated Sugar: 5g Whipping Cream: 250+100g Dark Chocolate: 100g Crushed Pistachios: to taste Mix 25g corn oil, 30g warm water, and 5g cocoa powder, then combine with 38g low-gluten flour.Separate the egg whites and yolks from 2 eggs (total weight with shells: 108g). Add the yolks to the liquefied chocolate batter and mix well.
Whip the egg whites with 30g of sugar until stiff peaks form, then fold into the yolk mixture. Pour the batter into a 17cm springform pan. Bake at 140°C for 10 minutes, then reduce the temperature to 125°C and bake for an additional 30 minutes. Once baked, invert the cake to cool. Trim the uneven top to achieve a cake height of approximately 2cm. Place the cake into a 15cm mousse ring lined with a mousse collar. Soften 100g of cream cheese. Mix it with 7g of gelatin sheets that have been softened in 30g of water and liquefied by heating in a microwave for 40 seconds. Then, combine with 40g of pistachio paste and 250g of heavy cream whipped to a thick yogurt-like consistency with 5g of fine sugar (you can use a stand mixer for whipping). Sift the mixture and set aside. The total pistachio cream should be about 430g. Pour the pistachio cream over the cake and refrigerate for 4 hours. Liquefy 100g of dark chocolate and 100g of heavy cream by heating in a microwave for 1 minute, then mix until smooth.Pour the mixture onto the set pistachio cheesecake layer and refrigerate for another hour. Initially, I followed an online method to cover the surface with plastic wrap to prevent cracking, but this proved unnecessary and even made the surface uneven.
Thanks to the mousse collar, demolding was effortless. The pistachio mousse layer used 7 grams of gelatin sheets, resulting in a good softness but slight stickiness during demolding—a gentle pass with a spatula solved this. For a firmer texture, increase the gelatin to 10 grams. Place the remaining chocolate sauce into a piping bag and pipe designs onto the surface. Sprinkle with chopped pistachios and chocolate beans to finish. The presentation is quite appealing, featuring a color I personally enjoy. The texture is richly layered. By replacing the original brownie base with a chiffon cake, the cake becomes softer, and the pistachio flavor is exceptionally fragrant and delicious.
