Molten chocolate castella cake 流心巧克力古早蛋糕

Описание: I love how jiggly this cake is! I can't stop tapping it haha. This cake is so incredibly soft plus the chocolate flowing out of it, what's not to like? Hope you guys enjoyed this video, seeya in the next video!

Recipe
4 eggs
65g cake flour
10g cocoa powder
50g corn oil
95g milk
60g fine granulated sugar
100g chocolate
lemon juice

Melt chocolate and pour into a lined 6 inch mould. Freeze for 20 minutes till harden then leave at room temperature while you work on the cake (you can also skip this step and just place the chocolate directly onto the cake batter, my chocolate is too large so I melted it)
Line a 6 inch cake pan with baking paper. Cake will rise quite a bit so cut your baking paper tall
Separate 4 eggs. Separate egg whites into a clean bowl
Sift together cake flour and cocoa powder and mix
Heat corn oil till 60-70C then pour into flour mixture and mix
Add in milk in 3 additions, then add 4 egg yolks. Set aside
Add a few drops of lemon juice to egg whites and beat. Add sugar 1/3 at a time and beat till soft peaks
Add 1/3 of egg whites to egg yolk mixture and fold. Pour everything back into egg white bowl and fold
Wrap your cake pan with aluminum foil if you’re using a removable bottom one. If not skip this step
Pour half of batter into lined cake pan, place chocolate layer, then pour the rest of the batter
Place cake pan on a baking pan and pour hot water to make a water bath.
Bake in water bath at 150C (300F) for an hour

4  鸡蛋
65g 低筋面粉
10g 可可粉
50g 玉米油
95g 牛奶
60g 细砂糖
100g 巧克力
柠檬汁

融化巧克力后倒入铺了纸的6村模具。冷冻20分钟凝固厚放室温备用 （也可以待会烤的时候直接铺上一层巧克力省略这一步，我是因为巧克力块太大了所以这么做）
6寸蛋糕模具铺上烘培纸（侧边的纸可以剪的高一点，蛋糕会发的比较高）
分离4个鸡蛋
低筋面粉和可可粉过筛混合均匀
玉米油加热至60-70C 倒入面粉混合均匀
牛奶分三次加入搅拌均匀，加入蛋黄混合均匀
蛋清里加入几滴柠檬汁打发， 糖分三次加入，打发至湿性发泡
1/3的蛋清加入蛋黄糊翻拌均匀，再把蛋黄糊倒入蛋清里翻拌
蛋糕模具底部包上锡箔纸 （不用活底模具的话就省略这一步）
一半的面糊倒入模具里放上巧克力层再倒入剩下的面糊
模具放烤盘里，烤盘倒入热水，用水浴烤法150C （300F）烤一个小时

Music: Tide electric - The explorer
Falls - Classy and sassy