Magic Chocolate Cake
A cake with 3 different textures, for just one preparation! Easy to prepare, it can be enjoyed after a short time in the refrigerator...
Ingredients
- 125 g unsalted butter
- 4 medium eggs at room temperature
- 75 g granulated sugar
- 75 g light brown sugar
- 1 cc natural vanilla extract
- 75 g flour T55
- 45 g unsweetened cocoa powder
- 1 pinch of salt
- 420 g whole milk at room temperature
- 80 g heavy whipping cream 30% at room temperature
Prepare in advance
- Preheat the oven to 160° conventional heat. Butter a 20cm round (without hinge) tin - it must be high enough to hold the dough, mine is 7cm high. Place a round of baking paper in the bottom. Flour the sides then tap to remove the excess.
- Melt the butter in the microwave or in a saucepan, let it cool.
- Whisk the egg yolks with the powdered sugar, brown sugar and vanilla. The mixture should turn white, this takes about 2-3 minutes (I use a mixer).
- Pour in the warmed melted butter and mix.
- Sift together the flour, bitter cocoa and salt. Incorporate these dry ingredients into the dough. Mix just enough to no longer see any powder (do not insist).
- Warm the milk/cream mixture. Add these liquids to the dough in 3 batches, mixing well between each addition to maintain a uniform consistency. The dough becomes very liquid and this is normal.
- Whip the egg whites until stiff and add them to the dough in 3 batches. Use a whisk to roughly break them up while incorporating them: you don't want a homogeneous mixture, the whites remain on the surface, a little thick.
- Pour the batter into the prepared pan. Bake for around 50 minutes (this varies from one oven to another). The sponge cake rises a little but goes back down after cooking. The center should be a little wobbly when you move the mold, a sign that it will be creamy for tasting.
- Leave to cool on a rack then place in the refrigerator for at least 3 hours. Refrigeration is what allows the magic cake to hold together well when cut.
- To unmold it, pass a knife blade all around, and tap the mold on the work surface to release it easily. Sprinkle with a little bitter cocoa before serving.
Notes
Once cooked, the magical chocolate cake keeps for 3-4 days in the refrigerator : this will allow it to gain a nice consistency, and we will be able to cut it more easily.