Chocolate Magic Custard Cake

56

Chocolate Magic Custard Cake

Yield : 8″ x 8″

INGREDIENTS:

1/2 cup (113g) unsalted Butter

2 1/2 cups (600ml) Milk

1 cup (115g) Flour

1/2 cup (43g) Cocoa Powder

4 Eggs, separated

4 drops White Vinegar *see head note

1 3/4 cups (210g) Confectioner’s Sugar

2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm

1 teaspoon (5ml) Vanilla Extract

extra confectioner’s sugar for dusting

optional-fresh berries for garnish

Directions:

  1. Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
  4. Whip the egg whites with vinegar to stiff peaks. Set aside.
  5. Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
  6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
  7. Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly (I know it sounds weird, but that is the best way we can think of describing the sensation).
  9. Allow cake to completely cool before cutting and then dust with confectioner’s sugar *see Note 1. Garnish with fresh berries if desired.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly. It is also very delicate to move. We we’re able to gentle slide/flip it out of the pan without too much damage, but after trying to move it again, it quickly cracks the top. That’s part of its charm. Just dust with confectioner’s sugar and devour away.

source : whiteonricecouple

 

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