Refer & adapted from : http://nasilemaklover.blogspot.sg/2015/04/japanese-dark-pearl-chocolate-chiffon.html?m=1
I made some changes to fit what I had…
3 egg yolk (from xl large egg)
35g corn oil
50g chocolate milk
80g dark Valrhona chocolate (or choco of ur choice)
35g cake flour
15g sugar-free cocoa powder ( I used Valrhona cocoa powder)
1/4 tsp baking soda
¼ tsp baking powder
3 egg whites (xl eggs that weigh 100g including egg shells)
30g caster sugar, you can increase if u prefer sweet cake.
1/4tsp cream of tartar
(I melted it in microwave oven)
Or you can melt it during dlb boil method.
Leave it aside to cool.
Mix dry ingredients cake flour, cocoa powder, baking soda and baking powder together.
Lightly whisk egg yolks with a hand balloon whisk, then add in corn oil, stir to mix well. Add in milk and chocolate paste, combine well. Sift in dry ingredients, stir to mix well ( at this stage the batter is quite thick ).
Beat egg whites and cream of tartar , gradually add in sugar in there batches and continue beat until close to stiff peak formed.
Take 1/3 of meringue and use a hand balloon whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage ).
Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
Pour batter into chiffon pan, gently knock on counter top to release trapped bubbles. I used a 7″ Chiffon pan.
Bake in a pre-heated oven at 170C for about 35-40mins at middle rack.
Remove cake from the oven, invert the cake pan to cool.