Magic chocolate cake

Name: Magic chocolate cake
Ingredients: 9 eggs; 250 g sugar; 200 g butter; 100 g chocolate; 200 g flour; 2 tablespoons cocoa; 1000 ml milk; 1 teaspoon rum essence; 1 g salt; 10 g butter; 10 g flour

Dessert - Magic chocolate cake by Roberta L. - Recipia

Magic chocolate cake is baked from a single batter, then separates into two cake layers with a soft cream in the middle. Made with milk and cocoa, the middle is reminiscent of pudding, beneath the fluffy top layer and above the firmer base; I added chocolate because my daughter loves it, and I prefer to choose one with plenty of cocoa. Preparation: 25 minutes. Cooking: 65 minutes. Rest: 5 hours and 10 minutes. Total time: 6 hours and 40 minutes. Servings: 12. Approximately 420 kcal and 10 g protein per serving.

Ingredients

9 eggs
250 g sugar
200 g butter
100 g chocolate
200 g flour
2 tablespoons cocoa
1000 ml milk
1 teaspoon rum essence
1 g salt
10 g butter
10 g flour

Preparation

1. Separate the egg yolks from the whites. Beat the yolks with 250 g sugar for 5 minutes, until pale and the sugar has dissolved. 2. Melt 200 g butter with 100 g chocolate in a bain-marie, about 5 minutes, stirring until smooth. Leave to cool for 10 minutes, then stir it into the yolks. 3. Gradually add 200 g flour and 2 tablespoons cocoa, then slowly pour in 1 l milk. Stir in the rum essence. The batter will be thin. 4. Beat the egg whites with 1 g salt until stiff peaks form. Fold the whites into the batter a little at a time, using a spatula and an upward motion. 5. Grease the pan with 10 g butter and dust it with 10 g flour. Pour in the batter. 6. Bake in an oven preheated to 160°C for 60 minutes, until the top is browned and the center barely wobbles. Turn off the oven and leave the cake inside for an hour. 7. Refrigerate the cake for at least 4 hours, then cut into portions.

Notes

In a 25 × 35 cm pan, the layers stay fairly thin; in a smaller pan, the batter sits deeper and the middle may need extra time. Unsweetened cocoa keeps the chocolate flavor cleaner, since drinking chocolate powder has added sugar. Let the butter and chocolate cool until warm, not hot, before combining them with the yolks. Folding in the egg whites is the step we tend to rush; use a spatula and stop when you no longer see large clumps of foam. Serve cold, plain, with black coffee. Keep covered in the refrigerator for up to 3 days. The rum essence can be replaced with 1 teaspoon vanilla extract; the cake contains eggs, gluten and dairy.