Chocolate Chiffon Cake with Belgian Callebaut Chocolate : Japanese Recipe 

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Luxury Belgium Chocolate Chiffon Cake. Using 70% Callebaut Chocolate Callet and Callebaut Cocoa Powder make this chiffon a class above. It has a Deep, Rich chocolate note that usual chocolate chiffon do not have.
Ingredients :
Make 1 6 inch cake.
You can use the usual chiffon mould.
33g Cake Flour
36g Neutral Oil
15g Callebaut Cocoa Powder
60g Milk (Hot)
60g 70% Callebaut Chocolate
3nos Egg Yolk
3nos Egg White
50g Castor Sugar
1g Salt
1g Cream of Tartar/Lemon juice
Baking temp 160c for 45min (temp and baking time is just a guideline, please adjust accordingly to your oven)