Japanese dark pearl chocolate chiffon cake - by Ashley Tay

Cocoa Batter:
150g chocolate - chopped
90ml water
100g corn oil
25g cocoa powder
65g cake flour
1/2 tsp bicarbonate of soda
115 g egg yolks (5 yolks)

Egg White Batter:
225g egg white (5 eggs White)
100g castor sugar
a pinch of salt
1/8 tsp of cream of tartar

Method:
1. Melt chocolate and stir till smooth. Add in corn oil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth.
2. Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whisks till a soft peak is formed.
3. Fold egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan. (I used 20")
4. Bake at 175C for about 45 mins or till cooked.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.