Dark Chocolate Chiffon Cake by Angela Seah Thulin

I was doing grocery when i spotted this bar of chocolate. Thinking i could probably use it to bake dark chiffon cake, i decided to give it a try!. I was tremedously happy when this chocolate chiffon cake turn out so well. The dark chocolate's rich taste, the right sweetness and the soft texture follow by a hint of raspberry flavour ... I took 2 slices straight after i cut them. Love them to the max!

Dark Chocolate Chiffon Cake (with a hint of raspberry flavour) by Angela Seah Thulin

Cocoa Batter -
150g Chocolate (70%), break into pieces
90ml water
100g corn oil
25g cocoa powder, sifted
65g cake flour, sifted
1/2 tsp bicarbonate soda
115g egg yolks (its about 6 large egg yolks)

Egg White Batter - 
225g egg white (its about 6 large egg white)
115g granulated sugar
a pinch of salt
1/8 tsp cream of tartar

Method:

1. Using double boil method, melt the chocolate and stir till smooth. Then add in corn oil slowly, continue stirring at the time till smooth. Then stir/fold in the rest of the ingredients and stir till smooth.
2. Using a hand mixer, whisk the egg white with cream of tartar till frothy, then add sugar in gradually follow by adding in the salt. Whisk till you achieve soft peak.

3. Fold the egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan.
4. Bake at 175degree celsius for about 45 mins or till cooked. I baked at 125degree celsius for 45mins.

*Every oven is different, please do adjust accordingly.

Recipe origin - Aunty Yochana 

http://auntyyochana.blogspot.se/2007/10/japanese-dark-pearl-cake.html