Chocolate Custard Cake Recipes

CHOCOLATE MAGIC CUSTARD CAKE

Steps:

• Preheat oven to 320F (160C).
• Grease a 8x8 inch baking pan and line it with parchment paper.
• Separate egg whites and yolks.
• Beat egg whites in a bowl until stiff and put aside.
• Whisk egg yolks, vanilla extract and sugar until creamy.
• Add melted butter and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
• Pour the milk gradually and continue whisking.
• Add in the egg whites, one third at a time and gently stir with a whisk. Don't overmix, just stir until combined.
• Pour this runny batter into the baking pan and bake for 60 minutes.
• The centre of the cake will still be jiggly when removed from oven.
• Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
• Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.
• Keep it in refrigerator until you finish it all.

CHOCOLATE MAGIC CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 8"x8" baking dish with butter or cooking spray.
• In a medium bowl bowl, whisk together the flour and cocoa powder. Set aside.
• In a separate bowl, whip the egg whites with vinegar until stiff peaks form. Set aside.
• In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. Mix the flour mixture into the batter until evenly incorporated. Add the milk and beat low speed. Gradually and gently fold in the egg whites. Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly.
• Cool completely. Dust with powdered sugar and garnish with fresh berries.

EASY CHOCOLATE CUSTARD

Steps:

• Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
• Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
• Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
• Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

CHOCOLATE MAGIC CUSTARD CAKE

Steps:

• Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
• In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
• In large bowl, beat egg whites to stiff peaks. Set aside.
• In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.
• With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.
• Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.