I saw this recipe and wanted to try it and I did.
It took a long time to make (the preliminaries, not the baking) and it was pretty good but I don't know if I would make it again, although it looks pretty.
CHOCOLATE MAGIC CAKE
Prep Time: 20 min
Cook Time: 60 min
Serves 9
INGREDIENTS
4 eggs, at room temperature and separated
1 tbsp water
¾ cup sugar (150 g)
1 stick of butter (125 g), melted
6.5 tbsp all purpose flour (65 g)
6 tbsp cocoa powder (50 g)
2 cups milk (500 ml), warmed up
pinch of salt
1 tsp vanilla extract
1 tsp vinegar
INSTRUCTIONS
- Preheat oven to 325 F degrees. Grease and flour an 8×8 inch baking pan.
- Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water to the egg yolks and add the sugar. Beat this at high until eggs are light and creamy.
- Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.
- You can mix the cocoa and flour together and add to the mixing bowl in batches, 3 times should be enough. After each addition mix thoroughly.
- Once flour and cocoa powder has been mixed in, add the milk a bit at a time and mix. The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly, the mixture should be pretty liquidy, so don’t get scared.
- Clean the mixing bowl and whisk attachment and make sure you dry it out. Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
- Add a bit of the egg whites to the chocolate mixture and gently fold in. Next you’re going to reverse and add a bit of the chocolate mixture to the egg whites. This way it will be easier to mix everything together. Repeat until everything is well mixed and the mixture should be thin like a pancake batter.
- Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done. The cake will still jiggle in the middle when you take it out, so that’s normal. Let it cool completely then cut into squares and serve.
http://www.jocooks.com/bakery/cakes/magic-cake/
Next time try this one:
http://www.mbskitchen.com/chocolate-magic-custard-cake/
or
http://whiteonricecouple.com/recipes/chocolate-magic-custard-cake/
I think proportions of ingredients are the same on those two
Magic Cake
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Serves: 8
Ingredients
4 eggs, separated, at room temperature
1 Tbsp water
½ cup + 2 Tablespoons (5.3 oz, 150 g) sugar
1 stick (125 g) butter, melted
¾ cup (4 oz, 115 g) flour
2 cups (500 ml) milk, lukewarm
2 tsp vanilla extract
Instructions
Mix egg whites until stiff.
In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
Gently fold in beaten egg whites using a spatula.
Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
- See more at:
http://www.kitchennostalgia.com/desserts/cakes/magic-cake.html
