Chocolate jiggly cake | homemade castella
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***RECIPE, MAKES AN 8-INCH SQUARE CAKE***
35g chocolate chips
40g dutch cocoa powder
cream of tartar
chocolate chips for the top
This recipe is calibrated for an 8-inch (20 cm) square cake pan. You’ll need a second pan that’s big enough to contain your cake pan. Put the bigger pan in your oven on the middle rack and fill it part-way with water. Get the oven heating to 350ºF/180ºC.
Line the cake pan with parchment paper, both bottom and sides.
Put the oil, chocolate chips and milk in a microwave-safe bowl and microwave until just boiling. Put in the cocoa, flour, a little splash of vanilla and whisk until as smooth as possible.
Crack the eggs into a large bowl, separate out the yolks and whisk them into the chocolate mixture. Put a tiny pinch of salt and cream of tartar in the egg whites then beat them until fluffy and pretty stiff. Beat in the sugar in three doses until you have stiff, glossy meringue.
Put a quarter of the meringue into the chocolate mixture and whisk it smooth. Pour all that into the remaining meringue then gently fold everything together until homogeneous, stirring as little as possible.
Pour the batter into the cake pan and scatter chocolate chips on top. Place the pan in the water bath in the oven and bake until a skewer comes out almost clean, about an hour.