Chocolate Chiffon

I was craving for Chocolate cake, so today i got my hand on this. Though I should have gone for a rich moist chocolate one, well ... I'll be back.

* Hubby just commented that this cake nice, not very sweet. Personally i felt need to adjust the sweetness up by a bit more.

Ingredient
(A)
70g semi sweet Hershey chocolate chip
150ml milk

(B)
50 ml canola oil
6 egg yolks
1 tsp chocolate paste
35g castor sugar
110g plain flour
1/4 tsp bicarbonate soda

(C)
6 egg whites
1/2 tsp cream of tartar
35g castor sugar

* If not using semi sweet chocolate, you could change the sugar back to total 100gm

Method

1. Melt (A) over double boiler. Remove from double boiler and let it cool down.
2. Add (B) into the cooled down chocolate and mix until well combined
3. Beat egg whites until frothy, add cream of tartar and sugar and beat till stiff peak
4. Fold 1/2 of the egg whites into chocolate mixture gently with a rubber spatula until just blended.
5. Pour the balance cholocate mixture into chocolate mixture and continue to fold in gently
6. Pour the batter into a chiffon and bake it for 40min at 180c
7. When the cake is cooked, invert the cake to cool. remove the cake from the cake pan when it's completely cool