Chocolate Magic Cake
9 servings
75 minutes
Chocolate Magic Cake is an amazing dessert with a unique texture and deep cocoa flavor with subtle coffee notes. This recipe traces back to Spanish culinary traditions, where the harmony of simplicity and sophistication is valued. During baking, the batter separates into three layers: a dense bottom, a delicate creamy center, and an airy top. This effect is achieved through a special technique of mixing egg whites with the liquid batter. The finished cake becomes even tastier after cooling, revealing the full depth of chocolate aroma. It is served with a cup of strong coffee or a glass of dessert wine, making every meal a true gastronomic delight. Easy to prepare yet magical in structure, this dessert can captivate any sweet tooth.
1
Preheat the oven to 160 degrees. Grease a 20x20 cm pan with butter.
2
Separate the whites from the yolks and beat them with lemon acid until soft peaks form. No special tricks with the whites are needed in this recipe. Beat and set aside.
- Citric acid: 0.5 teaspoon
3
Mix sugar, coffee, and yolks with a mixer until the coffee dissolves. Add flour, cocoa, and milk. The batter is very liquid, so use the deepest dish or better a blender.
- Sugar: 80 g
- Instant coffee: 1 teaspoon
- Chicken egg: 4 pieces
- Wheat flour: 115 g
- Cocoa: 30 g
- Milk: 500 ml
4
Introduce the proteins into the main mass, mixing them with a spoon without being too thorough. Let small islands of proteins float on the surface.
- Chicken egg: 4 pieces
5
Pour the batter into the mold and bake for 50-60 minutes. Do not use a silicone mold, as the batter will definitely spill over the soft edges.
6
After baking, be sure to cool the cake in the refrigerator for at least three hours. The next day it tastes even better!