Chocolate Jiggly Cake
Ingredients: cooking oil, semi-sweet chocolate chips, milk, Dutch cocoa powder, bleached cake flour · 80 min cook time · 280kcal · $7.50
Ingredients
75g cooking oil, 35g semi-sweet chocolate chips, 60g milk, 40g Dutch cocoa powder, 75g bleached cake flour, splash vanilla extract, 6ea large eggs, 130g sugar, pinch salt, pinch cream of tartar
Instructions
1. Preheat the oven to 350 Fahrenheit (180 C) with a larger roasting tray filled with water in the middle as a water bath.
2. Line an 8-inch square cake pan with parchment paper, cutting diagonal snips into the corners.
3. In a microwave-safe bowl, combine neutral cooking oil, chocolate chips, and milk. Melt in the microwave until bubbling, then whisk smooth.
4. Whisk Dutch cocoa powder into the warm chocolate mixture.
5. Whisk in bleached cake flour and a big splash of vanilla extract.
6. Separate 6 large eggs. Whisk the egg yolks into the warm chocolate mixture.
7. In a clean bowl, whip egg whites along with a tiny pinch of salt and cream of tartar using an electric mixer until foamy.
8. Gradually dose in the sugar while beating the egg whites until you get a very fluffy, stiff meringue with stiff peaks.
9. Take a small amount of meringue and beat it vigorously into the chocolate mixture to lighten it up.
10. Gently fold the lightened chocolate mixture back into the remaining meringue using a spatula with a cut-and-fold motion to preserve bubbles.
11. Pour the batter into the prepared 8-inch cake pan, smoothing the top, and top with a few chocolate chips.
12. Bake in the water bath for about an hour, checking with a skewer until it is baked but still slightly moist.
13. Lift the cake out of the water bath using the parchment sling and let it cool completely before peeling the paper, slicing, and serving.
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