3 eggs rich chocolate chiffon ca

Rich Chocolate chiffon cake 巧克力心型威风蛋糕
(recipe source: adapted from cookbook Home Baking, with changes)
*makes a 17cm chiffon

For the chiffon
3 egg yolks (large)
10g sugar
40g corn oil
60g milk
70g dark chocolate 
15g cocoa powder or chocolate powder
1/4tsp baking soda
35g cake flour

3 egg white (large)
50g sugar

For cake decoration
Whipped cream (whip 80g dairy whipping cream with 10g sugar over a bowl of iced water)
Strawberry
Raspberry
Blueberry
Mint leaves

Method
1. Melt dark chocolate in a bowl over a bowl of simmering water. Add in milk and combine well, set aside.
2. Whisk egg yolk and sugar, add in corn oil, stir well.
3. Add in cocoa powder and melted chocolate, combine well.
4. Add in cake flour and baking soda, mix well.
5. Beat egg white till foamy, gradually add in sugar (3 times) and beat till soft peak.
6. Use a hand whisk, fold 1/3 egg white into egg yolk batter, stir well.
7. Fold in the balance egg white, combine well.
8. Pour batter into the prepared pan and bake in a pre-heated oven at 170C for 30-35mins.
9. Invert the cake pan and remove cake from pan once cake completed cool down.
10. Decorate with cream, strawberry, raspberry, blueberry and mint leaves and store in the fridge before consume.