JAPANESE DARK PEARL CHOCOLATE...

JAPANESE DARK PEARL CHOCOLATE

CHIFFON CAKE RECIPE

adapted from :    bakewithpaws...

Ingredients :

6  egg  yolks  (large/grade A)  ~  room temperature

72  gm  butter  ~  melted  (the original recipe asked for vegetable oil)

120  gm  full cream milk  ~  room temperature

156  gm  dark chocolate  ~  break into pieces

66  gm  plain flour

30  gm  cocoa powder

1/2  tsp  baking soda

1/2  tsp  baking powder

1/4  tsp  salt  ~  optional

6  egg  whites

95  gm  sugar

1/2  tsp  cream of tartar

Utensil :   21cm tube pan (ungreased)

Directions :

1.  Melt dark chocolate and butter over double boiler or in the microwave.  Stir until smooth and set aside to cool.

2.  Add in the egg yolks and milk into the slightly warm melted chocolate and mix well with a hand whisk.  Sift in the flour, cocoa powder, baking powder, baking soda and salt, then mix to a smooth batter.

3.  Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy.  Gradually add in sugar and whisk until stiff peaks form.

4.  Mix 1/3 meringue with yolk and chocolate batter with a spatula.  Add another 1/3 portion and fold gently.  Then pour in the balance of meringue.  Fold gently using spatula until well incorporated.

5.  Pour into a 21 cm ungreased chiffon tube pan.  Bake in the preheated oven at 170'C for about 45-50 minutes until done.

6.  Remove from oven and invert the pan.  Allow to cool completely before removing from the pan.  Slice and serve!!!