(upbeat music) - Greetings, my beautiful lovelies. It's Emmy! It's great to see you, and welcome back. Today, I'm going to be
making a boba lava cake. (oven timer beeping) (laughs) I forgot to wait
'til that did its thing before I did this introduction. Anyways, we all know now that
the oven is up to temperature. 320 degrees Fahrenheit,
160 degrees Celsius. Alrighty, where was I? I'm going to be making a boba lava cake that many of you requested
via social media, that Nino's Home made, and this thing looks incredible. It's a beautiful sponge cake that's topped with this milk tea-infused
custard with boba on top; and then you have a
piece of plastic acetate that holds everything in; you lift it up, and then the floodgates are released, and the custard cream flows
over the top of the cake. It sounds decadent and kind of absurd, and that's why we're
going to make it today. So big thanks to all my beautiful lovelies that suggested this one to me. I love Nino's Home as well. The recipe video looks very detailed, so I have high hopes that
this is going to work out. So let's go ahead and
make a boba lava cake. We need to make some
really strong milk tea. Take 250 grams of milk,
or about 1 cup and 1/8 . Place that into a sauce pan along with 20 grams, or six tablespoons, of loose leaf black tea. Bring that up to a boil. Then turn off the heat, and cover it, and let it steep for 20 minutes. After 20 minutes, you're going
to strain the tea leaves out and there is your beautiful milk tea. Got three beautiful,
fresh eggs from my hens. And we are going
(elbow thuds) to hit our elbow on the counter. Separating three eggs. These are at room temperature so that the egg whites
will beat up better. So yolks in one bowl, whites in the other. We're going to set the
whites aside for a moment. To our three egg yolks, we're going to add 50 milliliters of that really strong
milk tea we just made. Add that in there. So we're gonna add 20 grams, or about two tablespoons of vegetable oil. 70 grams, or about 1/2 cup of cake flour. And 1/2 teaspoon of black tea. This just came right up a teabag. And whisk that all up. Ooh, look at that color. It smells so great. Smells like rich black tea. I love tea so much. We're getting into tea weather here. Now we're going to grab our egg whites. We're going to add 1/4
teaspoon of fresh lemon juice that will help stabilize the foam. We got them frothy. It's a 65 grams of sugar, or four tablespoons plus two teaspoons. We're going to add half
of that to this right now. (mixer whirring) Now, we're going to add
the remaining sugar. We should be able to put
that right over our heads. So now we need to
lighten this yolk mixture with some of our merengue. Stir that in. No need to be too fussy here. We're just trying to lighten
this up a little bit. So when we add it to the merengue,
it won't be such a chore. Look at that color. It's so beautiful. Now we're going to pour
this into the merengue. I have a fruit fly trap over by my sinks. So my sink smells like
apple cider vinegar, and I keep thinking something's funky. Like, "What is that funky smell?" And I'm like, "Oh yeah, that's
just the fruit fly trap." Alrighty, so now we're just
going to slowly and carefully fold yolk mixture into the merengue. Do this slowly but deliberately. We don't want to lose any
of that volume if possible. Yet we do want to
incorporate the two mixtures. I've got a little PushPan here -- I've actually used this quite
a bit in different recipes -- and the way this works, it has a plate that goes
into the bottom of the pan. Here's the kind of crazy part, in Nino's video, they do
not grease this pan at all. At all. Just pour the batter right into it. And that makes me nervous. But after thinking about it for a minute, I thought that's what they
do for angel food cakes. And the reason being is that
as this cake is in the oven, it's going to rise, and it needs to climb
up the sides of the pan. If we grease the sides of the
pan, that prevents the batter from rising and actually has it slip. So in order to get a tall
cake, we don't grease the pan. But that makes me really nervous because I have a little history of having a bit of
trouble unmolding things, but I'm going to have
faith in Nino's recipe, and I'm going to do as Nino does, and just pour this into the pan. Beautiful. And give this a couple of swift taps. Here we go. (pan tapping) Now we're going to put this
into a preheated 320-degree oven and cook it for 50 minutes. So while the cake is baking, we're going to make the
milk tea custard cream. Now, this needs some refrigeration. So it's better to make
it a little bit ahead. So in a small sauce pan,
we're going to take one egg. And we just want the yolk. Too-doo-doo. Place that in there. Now we're going to add 120
milliliters of the milk tea we made earlier. So that's 3 1/2 ounces of milk tea. And now we're going to
add some dark brown sugar. This is muscovado sugar. We're gonna add 40 grams,
about four tablespoons. Five grams of corn starch,
about one tablespoon. Whisk that all together. (whisk rattling) Once this gets nice and thick, we're going to place it
into another bowl, cover it, and then refrigerate it for 30 minutes. Now we're going to tackle the
custard part of this cake. So we've got a clean bowl here, and here is the mixture
that I refrigerated that we made earlier. And we're going to combine
that with some heavy cream. 200 grams of heavy cream, that's
a little less than one cup. And we're going to whisk that up until just slightly thickens. Now, we're going to
take the cooled mixture that we made before. We'll loosen that up with a spatula. Now, we're going to
add this luscious stuff to the whipped cream and beat this until we
have a nice thick custard. No time at all. Look at that. There we have it. That is gorgeous. So next we need to make boba,
and I'm using this brand I ordered online. I'll put a link down below
in case you're interested. And bring some water up to the boil and add 50 grams of boba, it's about 1/3 cup and
simmer it for five minutes. So immediately after we strain the Boba, we're going to add 20
grams, or two tablespoons, of dark, dark brown sugar. So you get this beautiful instant syrup. Okay, all the components are complete. Now we are going to assemble. So here is my cake. Certainly less than perfect than Nino's, but I'm pleased with it nonetheless. I baked it for exactly 50 minutes. Now, Nino doesn't specify
when to outturn the cake, but I noticed that
potholders were being used. So I assumed that it was
when the cake was hot. So I used an offset spatula, and I scored around the perimeter, inverted it and cooled it onto a rack. Now, it sunk a little bit in the middle and it did on the sides a bit as well, but I was very pleased
with how it came out. It didn't stick nearly
as badly as I thought, since we didn't grease the pan at all. I did have some cracking though,
but that's on the bottom. So we're going to cover it
up with custard anyways. Four-inch wide piece of acetate. This is plastic that's
specifically used for cake baking and mousse making. And I'm going to wrap it around the cake. So make sure the fit is pretty tight. Now, we're going to add
the lava inside of here. This boba is still warm,
plop it right on the top. So here's the moment that
I've been waiting for. We're going to lift this up
and this should lava over. I hope. Alrighty, here we go! (celebratory music) (record scratching) Kind of not really. (giggles) It's supposed to go bhooh. I think I overbeat my
cream just a little bit. So it's standing right on top
of the surface like frosting. But that's okay, we're
going to coax it down. Here we go. And let gravity kind of help us out. Oh, I really wanted it to go bhooh. Alrighty, my beautiful
lovelies, there we have it. The beautiful lava boba cake. (laughs) It looks amazing. Absolutely amazing. And I can't wait to taste it. (happy music) Alrighty, let's go ahead and
give this a cut and a taste. Here we go. (bouncy music) It's so light. Okay, here we go. There it is! Alrighty, the beautiful boba lava cake. Look at that, that's beautiful. Oh my gosh, that's a huge bite. Itadakimasu. Hmm. If you like milk tea,
you will love this cake. I'm so impressed with
how much black tea flavor is infused in this cake -- delicious. It has a little bit of that bitterness and the perfect amount of sweetness to kind of counterbalance that. And you've got wonderful
textures going on there. You've got the boba that's infused with that dark brown sugar that tastes almost burnt molasses. They're nice and chewy and bouncy. And then you've got this
fluffy lava cream on top that has that great milk tea flavor again. And then you've got this
kind of fluffy, light and airy chiffon cake. So fluffy, so pillowy
and just slightly rich. It goes really nicely with
all that whipped cream that's on top. So, so good. Milk tea is so delicious. Alrighty, my beautiful lovelies. There you have it. The beautiful boba lava cake. Big thanks to all of you who suggested that I make this recipe. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media, like this video, subscribe, and I shall see you in the next one. Too-da-loo. Take care. Bye! (bright music) Oh, it disappeared, I was gonna burp. (burbs softly) No, no, that's not it. (burps loudly) There it is.
