MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Magic Cake
Categories: Cakes, Chocolate, Dairy
Yield: 9 Servings
4 lg Eggs; separated,
- room temperature
3/4 c Granulated sugar (150 g)
8 tb Unsalted butter (113 g);
- melted, cool to room
- temperature
1 ts Pure vanilla extract
1/2 ts Espresso powder (optional)
1/8 ts Kosher salt
1/2 c A-P flour (60 g)
1/4 c Cocoa powder (40 g)
2 c Whole milk (500 ml);
- room temperature
Fresh berries & additional
- cocoa powder; for serving
- (optional)
Set the oven @ 325 F/165 C.
Then, grease and line an 8x8" baking pan with parchment paper.
Allow the parchment paper to overhang slightly to make removing the
cake after baking a breeze.
Separate the eggs, putting the yolks in one large bowl and the egg
whites in another clean, dry bowl.
Add the sugar to the bowl with the egg yolks and beat on
medium-high until smooth and pale in color.
While mixing on low, drizzle in the melted butter, vanilla,
espresso powder, and salt. Beat for 1 to 2 minutes until well
incorporated.
Using a rubber spatula, stir the flour and cocoa powder into the
mixture. Mix thoroughly, scraping down the sides as needed.
Next, gradually add the milk to the chocolate mixture, about
1/2 cup at a time, beating until the batter is well combined and
uniform in color. Set aside.
In a separate bowl, beat the egg whites until stiff peaks form.
Take care not to under or over-whip your egg whites.
Gently fold the egg whites into the chocolate batter. Mix with a
gentle hand so you don't deflate the egg whites. The final batter
should be thin, with distinct lumps of egg whites still visible
throughout. Do not mix until smooth, or the layers will not form
correctly.
Transfer the batter to the prepared baking pan and bake for 40 to
45 minutes until the top is firm to the touch and the center
slightly jiggles when shaken gently.
Leaving the cake in the oven, turn off the heat and crack the door
to allow heat to escape. Let the cake remain in the oven for 4 to
6 minutes, then remove and let it cool at room temperature
completely, about 60 minutes. Transfer to the fridge and chill for
at least 4 hours.
Tip: Allowing a magic cake to begin cooling in the oven with the
door ajar will help keep the top layer of "cake" tall, light and
fluffy. While the cake will still deflate a bit as it cools, this
handy trick is the secret to achieving three perfectly defined
magic cake layers.
Remove the cake from the fridge and then carefully lift it from the
pan, using the overhanging parchment paper as handles. Slice into
squares and garnish with cocoa powder (or powdered sugar) and fresh
berries, if desired. Enjoy!
Recipe by Lauren Habermehl, Milwaukee, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
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