Chocolate magic cake
Yes, you read that right: this cake is magical! Why? Because with just one preparation and a trip in the oven, you'll get a dessert with three textures: a flan, a custard, and a sponge cake! Discover the secret of this recipe in our step-by-step instructions below ↓ ↓
Ingredients
Materials
- 1 electric mixer
- 1 square mold (8x8 inches)
Preparation
Separate the egg yolks from the whites. Whisk the yolks with the white and brown sugar. Add the melted butter and mix well.
Incorporate the cocoa powder, flour, and salt into the mixture. Gradually add the milk while continuing to whisk.
Beat the egg whites until stiff peaks form, then fold them into the batter. The mixture should not be completely homogeneous.
Pour the batter into a greased mold. Bake at 300°F (150°C) for 50 to 55 minutes.
Let it cool for 1 hour at room temperature, then refrigerate for 2 hours.
And there you have it, your magic chocolate cake is ready! Like us, sprinkle cocoa powder on top and grate some chocolate, or dust with powdered sugar for decoration.
Observations
What makes the chocolate magic cake so unique?
The chocolate magic cake is unique because it creates three distinct textures—flan, custard, and sponge cake—using just one batter and a simple baking process.
Can I substitute any ingredients in the chocolate magic cake recipe?
Yes, you can experiment with different types of sugars, such as coconut sugar, or use dairy alternatives like almond milk, but this may alter the final texture and flavor.
How can I ensure my chocolate magic cake has the perfect texture?
To achieve the perfect texture, make sure to beat the egg whites until stiff peaks form and gently fold them into the batter without overmixing, as this helps maintain the airy structure.
What is the best way to store leftover chocolate magic cake?
Store leftover chocolate magic cake in an airtight container in the refrigerator for up to 3 days to maintain its freshness and texture.
Can I make the chocolate magic cake ahead of time?
Absolutely! You can prepare the cake a day in advance and refrigerate it. Just remember to let it cool completely before storing it in the fridge.
Nutrition
- Carbo: 37.3g
- Total fat: 16.6g
- Saturated fat: 9.5g
- Proteins: 9.5g
- Fibers: 3.5g
- Sugar: 21.1g
- ProPoints: 9
- SmartPoints: 15
Cookware
PetitChef_Official
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