Japanese Dark Pearl Chocolate Chiffon

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There are a to-do list for my baking which I hardly complete them. I listed them down since my baby boy came in 2011. My time is so pack until I could just drooling over my smartphone which appeared many nice bakes from fb and blogs. My hands is so itchy to try out so many new recipes such as hokkaido cupcakes, new method of fermented dough, agura cake, cotton cheesecake, and etc etc...... Since there are new for me, I need time to read properly the steps and description and make sure I am not in a rush when I do the experiment.  

After trying out a few of new recipes which actually not new in the baking world, is just that I left so much behind, here I've chosen one of the recipe Japanese Dark Pearl Chocolate Chiffon by  ellenguan and xucacalife. 

This attempt came out to be very successful as the chiffon is well baked.  The texture is soft and a bit bouncy and could stand firm in a slice. The taste is a bit bitter and less sweet. I serve it with a little whipped cream and berries and semi sweet melted chocolate, it's wonderful!  

This chocolate chiffon is very rich in cocoa flavour unlike my previous chocolate chiffon that is soft and light in texture and hardly stand still with a cut out slice. Both of the recipes are equally good depends on your taste buds on that day. For friends who always like rich texture just go for this one.

Recipe adapted from ellenaguan 

Yield: 20cm Chiffon Tin

Ingredients:

5 Egg Yolks (100g)

130g 70% Dark Cooking Chocolate

25g Valrhona Dutch-Processed Cocoa Powder

60ml vegetable oil

100ml milk

55g plain flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Sea Salt

Meringue Batter:

5 Egg Whites (210g) 

1/2 Teaspoon Lemon Juice

70g caster sugar

Melt chocolate (break into small pieces) over a pot of simmering water. Set aside to cook. 

Beat egg yolks till creamy, stir oil, milk and melt chocolate in order. 

Next add in sieved flour mixtures (cake flour, cocoa powder, baking powder, soda & salt) and whisk till no trace of flour found. 

Beat egg whites with lemon juice till frosty then slowly add in sugar and beat till stiff peaks. 

Using a balloon whisk gently fold in egg whites into the prepared yolks batter in 3 batches till no trace of whites and the mixture are well combined. 

Lastly lift up the bowl to height, pour batter into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter. 

Bake cake in preheated 170°Cdegree Celsius (320°F) oven (2nd lower rack) for about 45 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean). 

Remove it from the oven and invert the pan immediately to let it rest on top of a cup. Make sure it cool completely before unmould. 

To remove the cake from the pan, run a thin-bladed knife (i use a small plastic spatula) around the inside of the pan and the center core. 

Release the cake and run the knife/spatula along the base of the pan to remove the cake completely.