日式黑珍珠戚风蛋糕Japanese Dark Pearl Chiffon Cake

材料：
6个 蛋黄
70克 粟米油或溶化牛油
120克 鲜奶
170克 黑巧克力，切小 块
70克 面粉
30克可 可可粉
1/2茶匙 发粉
1/2茶匙 苏打粉

6个 蛋白
110克 细糖
1茶匙 柠檬汁

做法：

1.将巧克力快隔水煮溶，搅拌赞滑，备用。
2.蛋黄稍微搅拌后，加入油，再拌入牛奶和溶化巧克力混拌均匀。
3.将所有粉类筛入并搅拌均匀成巧克力糊。
4.蛋白用搅拌机高速搅拌致大气泡，加入柠檬汁搅拌。分次加入细糖打发致坚挺状。
5.将蛋白霜分3次拌入巧克力面糊，搅拌致均匀。
6.倒入一个24cm戚风模子，轻轻把气泡敲出。

7.放入预热烤箱倒数第二层，以165度烤约40分钟。
8.蛋糕出炉，倒扣待凉后脱模，即可切片享用。

Japanese Dark Pearl Chiffon Cake

 Ingredients: 

6 Egg yolks
70g corn oil or melted butter
120g Fresh milk
170g Dark chocolate
30g Cocoa powder
70g Plain flour
1/2 tsp Baking powder
1/2 tsp Baking soda
6 Egg whites
110g Sugar
1 tsp Lemon juice

Method:


1.Melt chocolate in a double boiler and stir till smooth, set aside.
2.In a large bowl, beat egg lightly with a hand whisk, followed by oil, milk and melted chocolate, stir well.
3.Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth to a thick paste.
4.Whisk egg whites at high speed till foamy, add lemon juice into it. Then gradually add in sugar and beat to stiff peak.
5.Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
6.Pour the batter into a  24cm chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
7.Bake in preheated oven at 165C for about 40 minutes at 2nd lower rack in the oven,
8.Invert cake pan immediately and let to cool down completely after baked. 

食谱参考自Anncoo 略微更改。