Chocolate Magic 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 CUSTARD CAKE

Steps:

• Separate egg whites and yolks. Mix and combine flour and cocoa powder.
• Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
• Add melted butter and vanilla extract and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
• Pour the milk gradually and continue beating.
• Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
• Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
• Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.

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.