Dark Pearl Chiffon – modified by Enne Ty


Less bitter with the reduction of chocolate and cocoa powder and more sugar and milk


I used 20cm pan


4 egg yolks
100g milk
40g sugar
60g oil
50g chocolate
80g Self raising
10g cocoa powder
1/2tsp soda bicarbonate
1/2 tsp salt

5 whites
60g sugar
1/2tsp cream of tartar

1. In the mixer, beat egg whites with sugar and cream of tartar till stiff peaks.
2. First melt chocolate in a double boiler, stir until smooth and set aside to cool. You can also use the microwave for this part.
3. Stir the egg yolks, 40g sugar, salt and oil together, then stir in the melted chocolate followed by the milk.
4. Sift in the flour/chocolate powder/baking soda and mix to a smooth batter.
5. Mix in the meringue in 3 portions until smooth. Do not over mix.
6. Poured into a 20cm tube pan and gently knock on the counter top to release trapped bubbles.
7. I bake in a preheated oven at 160C for about 70 minutes (2nd level rack). (Adjust according to your own oven)
8. Remove immediately and invert the cake to cool. Proceed to add ganache if you want it more sinful and delicious!

Ganache recipe can be found here

Extra sinful and delicious with ganache

Extra sinful and delicious with ganache




  1. Karen (Luvswesavory) said

    So chocolatey looking. I like that over-flowing of ganache. Must be yummy-licious!


    • jeannietay said

      Yes, it’s not as bitter as the original dark pearl, this one I like!


  2. carmen said

    do you use a convection or convention oven? and what does 2nd level rack mean? do you mean 2nd rack from the bottom?


  3. Lilian said

    Hi, please advise when do i add in the 40g sugar and salt?


    • jeannietay said

      Hi Lilian, I have updated the recipe, add in together with yolks and oil. Thanks for informing.


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