Castella Chocolate Cake

Directions

Part I – Chocolate Base:

1. In a bowl, sift together the low-gluten flour, corn flour, cocoa powder, and cornstarch to prevent lumps.
2. Heat the corn oil in the microwave for about 1.5 minutes until approximately 90°C (194°F). Pour it into the dry ingredients and whisk until fully combined.
3. Add 20 g of dark chocolate chips and stir gently until melted completely (2–3 minutes). Chop the chips beforehand if needed.
4. Stir in 40 g of fresh milk, then add the egg yolks and mix thoroughly.
5. Gradually add the remaining 60 g of milk in small amounts, mixing well to ensure it’s absorbed by the batter.

Part II – Meringue:

6. In a tall bowl, beat the egg whites with lemon juice and a pinch of salt until frothy. Gradually add the sugar in three portions, continuing to beat until stiff peaks (snow point) form.
7. Gently fold the beaten egg whites into the chocolate mixture in three additions using a spatula and slow, enveloping movements.
8. Once homogeneous, fold in 100 g of chocolate chips gently.

Baking:

9. Line an 8-inch square pan with parchment paper, securing the corners with clips or hooks. Pour the batter into the pan and sprinkle an additional 20 g of chocolate chips on top.
10. Prepare a bain-marie by placing the pan on a tray with water at 70°C (158°F) beneath it. Bake in a preheated oven at 155°C (311°F) for approximately 65 minutes.
11. Allow the cake to cool completely in the pan before removing the parchment paper. Slice and serve.

Recipe Details

Prep Time: 35 minutes
Cook Time: 65 minutes
Cool Time: 30 minutes
Total Time: About 2 hours 10 minutes
Servings: 8–10
Difficulty: Medium

Variations & Substitutions

• Use milk chocolate chips for a sweeter, milder chocolate flavor.
• Replace corn oil with canola or light vegetable oil.
• Sprinkle nuts or dried berries on top for added texture.
• Dust with powdered sugar or cocoa powder for decoration.

Serving Suggestions