This is "my boom" (Japanese expression: They use it to describe whatever you’re obsessed with at the moment). I sometimes miss food which can be found only in Japan. I search the recipes and modify them to make it better and easy synergizing all wisdom I have at that moment. Then, I continue modify it until my satisfaction. So, all of my recipes are always evolving, as I evolve. Yes, I ate this everyday even when I was trying to release my weight. Listening to my body, and let my body tell me what it wants is an intricate part of my well-being. It is OK to enjoy this type of sweet decadence once in awhile as long as we have appreciation and love toward everything involved. Enjoy!110g Bread Flour
80g Powdered Sugar1/2 Teaspoon Baking Soda
30g Coco Powder
1 Cup Chocolate Chips
1 Tablespoon Oil
3 Whole Eggs
80cc Water (70pH)
30cc Soy milk
1 Tablespoon Vanilla Extract
1/2 Cup of Dried Cranberries Soaked in Vodka over Night
1/4 Cup of Raisins
1. Preheat the oven to 350F.
2. Shift the dry ingredients.
3. Whip the Whole Eggs to fluffy.
4. Soak chocolate chips in boiled water for 1 minutes and drain.
5. Add oil, water and soy milk to 2.
6. Add 4 to 5 and mix.
7. Add 1/3 of 3 to 6 and fold in. Repeat 2 more times.
8. Add vanilla, cranberries and raisins to 7.
9. Spray oil inside the pound cake pan. Flour and discard excess flour.
10. Pour 8 into the pan, and bake it for 1 hour.
Recipe postcards for this Chocolate Castella will be available soon at Phot-n-Love.com
