Japanese Dark Pearl Cake

Japanese Dark Pearl Cake (extracted from Aunty Yochana blog)

Ingredient
150g chocolate bar- chopped
90ml water
100g corn oil
25g cocoa powder
65g cake flour
1/2 tdp bicarbonate of soda
115g egg yolks

Egg white batter:
225g egg white
100g 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 23cm to 25cm round chiffon 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: I have tried baking this cake. It is a very nice cake, yummy, spongy and moist. However, my cake raised very well but collapse very badly after it cool down.

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