Japanese Dark Chocolate Pearl Cake

 

Japanese Dark Chocolate Pearl Cake 
Ingredient A: Eggs Mixture 
50 gram unsalted Butter 
20 grams castor sugar
4 egg yolks (grade A)
1 teaspoon vanilla essence
80 gram milk 
100 gram melted Dark Coin compound chocolate. 

Ingredient B: Cake Flour Mixture (sieved)
50 gram cake flour
20 gram Dark Cocoa Powder 
1/2 tsp Baking Soda
1/2 tsp baking powder
1/4 tsp Salt

Ingredients C (Meringue)
4 egg whites (grade A)
60 gram Castor Sugar
1/2 tsp cream of tartar

Direction 
Using electric hand mixer cream butter and castor sugar until light frothy. 
Add in one at a time egg, then vanilla essence. 
Add in dark chocolate paste mix until well combine.
Add in ingredient B cake flour mixture  by batches into butter mixture mix until well combine. 
Using an electric mixer whisk egg white until frothy, adding cream of tartar.
Gradually add in castor sugar by batches whisk until peaks. 
Add meringue to egg mixture in 3 stages gently fold and combine until well incorporated. Transfer to a 6 inches removable round baking pan, gently tapping 3 times.
The cake is done when a skewer or toothpick inserted comes out clean. 

Preheat Oven 170c -10 minutes. 

Select upper and lower heat. 
Bake at 170°C for 50-55 minutes at middle rack. 

Pan Used
6 inches removable round baking pan.
Line the bottom with a parchment paper, No greasing needed.