Chocolate jiggly cake | homemade castella
Likes: 18626 – Dislikes: 158
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***RECIPE, MAKES AN 8-INCH SQUARE CAKE***
6 eggs
75g oil
35g chocolate chips
60g milk
40g dutch cocoa powder
75g flour
130g sugar
vanilla
salt
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.
cake chocolate
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3:52
A canon R5…. Where’s the 8K 😢
Many thanks for the recipe. Can we use self-rising flour instead? Please answer.
Wabba
W U B B A W U B B A
1:23 JORTS
Nice jorts dad
😆
wubba cake
Waiting for the epic Ad-Transition battle between Linus tech tips and Adam Ragusea
The tip about adding enough cocoa powder to overpower the eggs’ aroma is helpful, and it’s great to know that the skewer doesn’t have to be all-the-way clean. Thanks for those tips.
I made this recipe, and it was good, but it wasn’t sweet enough for me, and I didn’t add enough salt. I mixed in chocolate chips, but they all sunk to the bottom.
Bruh that cake is not jiggly
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YTP channels are gonna have a blast with this video
i watch the ads because of how smooth those transition .
Wuba wuba
Wubba wubba wubba
That was the smoothest sponsor transfer I’ve ever seen
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I have a question, can you replace the chocolate with vanilla? And if so, how much?
i like the 1:31 voice crack very naice
I need the recipe in cups
"I found bleached flour does…"
Bleached flour???? O_O
you should do jiggly cheesecake
Im here for the bed bellyflop montage
Jiggly it is, delicious – not particularly. I think it needs at least half as much sugar, with these proportions, the cocoa is much stronger taste than the sugar. It's not bad, but also it's not fantastic. Maybe if you eat it with chocolate sauce it would be nice. For me, it wasn't sweet enough. But also, I didn't sense the eggs. Just the cocoa.
Try making HALAL food
Adam saying "Wubba wubba wubba" is the stuff of nightmares
Wubba wubba wubba
That sponsor was so smooth
"the size of loveseats"
something tells me adam saw the toddler bed YTP
Has anyone told you about how much you look like Josh Groban?
Hey Adam! You must have contemplated homemade crackers! Got something to share?
This cake done perfectly fine I'm gonna have a try … thanks
Adam Ragusea, if you care about brownie skin you HAVE to research how the frosting of ordinary chocolat poptarts is made. This is very similar (sugary crystalline and brittle) but way better than regular brownie skin
May I call you Jiggly?
The reason people insist on metric measurement is because their local unit of choice which uses the same name as yours, might not be the same as the one they use.
For instance a US short ton is 10% less mass than a metric ton and don't get me started on US vs british gallons of fluid !
I hate the eggy taste, but here in Denmark we have "fløde boller" or cream balls, it's 90% egg white with an outside of a thin dark chocolate, but the egg whites taste super neutral, maybe using what ever method they use to cream balls would help to make these cakes without having to mask the egg with chocolate or other flavors
Adam, can you please make a video on the dfference between sauce, gravy, glaze and any kind of somewhat viscous liquid one uses for flavour. Something like a "Sauce-101" or so.
Thank you.
6:14 he saw the video didnt he
Adam please make a video about Dutch cocoa and regular cocoa!!!
That might be the smoothest translation yet
I cant pronounce your last name so I say Adam Lasagna