Magic chocolate cake
Discover the recipe for the Magic Chocolate Cake, a single batter for 3 different layers, achievable in a snap.
Ingredients · Servings 9 people
- 4 egg units (at room temperature)
- 500 ml whole milk
- 150 g sucre
- 125g butter
- 70g flour
- 45g unsweetened cocoa powder
- 1 pinch of salt
Method · 30 min
- Preheat the oven to 150°C using conventional heat.
- Melt the butter in the microwave and let it cool slightly. Heat the milk and then let it cool slightly.
- Separate the yolks and whites. Using an electric mixer, beat the egg yolks, sugar and water for a few minutes.
- Add the cooled melted butter and continue beating.
- Sift the flour, cocoa powder and salt over the mixture and mix quickly, still using the mixer.
- Add the lukewarm milk gradually and beat to mix everything well.
- Wash and dry the whisks. Whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter in several batches using a spatula.
- Pour the mixture into a 22cm diameter cake tin. The batter will be liquid, that's normal. Smooth the surface with the back of a spoon or a spatula.
- Bake for about 50 minutes. Check for doneness, and add a few more minutes if necessary. It should be very slightly wobbly in the center when you take it out of the oven. Let the cake cool before unmolding, then refrigerate for a few hours (overnight is even better). Just before serving, dust with cocoa powder.
- Egg (at room temperature) 4 units.
- Whole milk 500 ml
- Sucre 150 g
- Butter 125 g
- Flour 70 g
- Unsweetened bitter cocoa powder 45g.
- Salt, 1 pinch
