Japanese Dark Pearl Cake (Momijj version)

I did some modification to the receipe. I used 3 large eggs instead.

Ingredient
75g chocolate bar- chopped
45ml water
50g corn oil
15g cocoa powder
50g cake flour
1/4 tdp bicarbonate of soda
3 egg yolks (abt 55g - 60g)

Egg white batter:
3 egg white (abt 150g)
50g castor sugar
pinch of salt
1/8 cream of tartar

Method
1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth. (using double-boiled method)
2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whisk till a soft peak is formed.
3) Fold egg white into the egg yolk mixture and then pour into a 18cm round cake pan.
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.

Note: The cake is a great success. I like the texture so do my PIL, BIL and SIL.
I will continue to do more of it.

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