Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of the Sandra Rosen

Chocolate Chiffon 

Ingredients 

8 eggs (separated)
1 cup drinking chocolate
1/2 cup cocoa (or 1 1/2 cups drinking chocolate)
1 cup castor sugar
1 cup very hot water
3/4 cup sunflower oil
1 cup self-raising flour (or super fine matzoh meal for Pesach)

Directions 

Preheat oven to 170⁰C.
Mix cocoa/drinking chocolate with water to make a paste.
Separate eggs, beat yolks and 1/2 cup sugar till creamy, add chocolate mix.
Add flour and oil. Beat till firm.
In a separate bowl, beat egg whites with sugar till firm.
Add whites to creamed yolks/chocolate mixture.
Pour into a greased chiffon tin.
Bake for 1 hour at 170⁰C (normal oven not fan-forced).
Take out of oven and turn upside down to cool.

You can order the Emanuel School Community Cookbook, The Family Meal, by contacting Ruby Berkovic