Chocolate Caramel Pudding Cake

●● Recipe (レシピ):
*CARAMEL JELLY:
4g Gelatin (Bloom 250) + 20g Water
(ゼラチン + 水)
40g Sugar + 10g Water
(砂糖 + 水)
Medium heat
(中火で)
60g Water
(水)
Wait for 5 mins
(5分待つ)
Mold size 12cm
(12cmの型)
The final product should weigh around 110 to 120 grams
(できあがりの重さは、100〜110gが目安です。)

*CUSTARD PUDDING
2 Eggs
(卵)
2 Egg Yolks
(卵黄)
3g Vanilla extract
(バニラエキストラクト)
40g Sugar
(砂糖)
250g Milk
(牛乳)
100g Heavy cream
(生クリーム)

*CHOCOLATE CAKE
3 Egg yolks
(卵黄)
30g Milk
(牛乳)
30g Vegetable oil
(植物油)
40g Cake flour
(薄力粉)
12g Cocoa powder
(ココアパウダー)
3 Egg whites
(卵白)
3g Lemon juice
(レモン汁)
45g Sugar
(砂糖)
Bake at 160°C for 60 mins
(160℃で60分焼く)