Ruby Chocolate Chiffon Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use oven thermometer to ensure accuracy.

2. 2

   Sift the almond flour, cocoa powder, and salt into a bowl.

   Tip: Use fine mesh strainer for best results.

3. 3

   Whisk together the sugar, butter, and eggs until light and fluffy.

   Tip: Beat mixture until almost doubled in volume.

4. 4

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

5. 5

   Whisk the ruby chocolate extract into the melted chocolate.

   Tip: Don't overmix.

6. 6

   Fold the chocolate mixture into the sugar mixture until just combined.

   Tip: Be gentle to avoid deflating the mixture.

7. 7

   Pour the batter into a prepared and greased 20cm (8 inch) round cake pan.

   Tip: Smoothen the top with a spatula.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted comes out clean.

   Tip: Don't overbake.

9. 9

   Dust the cake with confectioner's sugar and serve with ruby chocolate glaze.

   Tip: Optional: garnish with unsalted almonds and ruby chocolate shavings.

10. 10

    If desired, drizzle with confectioner's glaze and serve.

    Tip: Optional: serve immediately after glazing.