Subj : Top 10 Famous Desserts 05
To   : All
From : Dave Drum
Date : Mon Jan 06 2025 11:12 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chocolate Magic Cake
Categories: Cakes, Chocolate, Dairy
     Yield: 9 servings

     4 lg Eggs; separated, room temp
   3/4 c  (150 g) granulated sugar
     8 tb (113 g) unsalted butter;
          - melted, cool to room temp
     1 ts Pure vanilla extract
   1/2 ts Espresso powder; opt
   1/8 ts Kosher salt
   1/2 c  (60 g) A-P flour
   1/4 c  (40 g) cocoa powder
     2 c  (500 ml) whole milk; room
          - temp
          Fresh berries & add'l cocoa
          - powder; opt for serving

 Set the oven @ 325oF/165oC.

 Then, grease and line an 8" X 8" 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.

 EDITOR'S 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!

 Lauren Habermehl, Milwaukee, Wisconsin

 Makes: 9 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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