Magic Chocolate Custard Cake

Versão em português

Bolo Mágico de Chocolate

Better late than never! May is over, but this is such a different recipe that I didn’t want to save it for later! (Blame the Abrates conference for my delay in posting this! Hahahahah!)

To end the Chocolate Tertulias (and celebrate my birthday, which was on the 19th), I decided to make a cake I had seen at A Cozinha Coletiva, a blog I’ve been following for years, but had never tried a recipe from.

I must confess: halfway through the recipe, I was “man, this is not going to work…” But I persisted, and it was worth it! The texture is very unusual: it resembles a cake, but also a pudding, or maybe something else… and it’s delicious!

For an 8 x 8 inch cake, you’ll need

110 g (1 cup) unsalted butter
600 ml (2 and 1/2 cups) whole milk, lukewarm
115 g (1 cup) all-purpose flour
45 g (1/2 cup) unsweetened cocoa powder
4 egg whites
4 drops white vinegar
4 egg yolks
210 g (1 and 3/4 cup) confectioner’s sugar
30 ml (2 Tbsp) prepared – and strong – coffee – you can also use espresso
1 tsp vanilla extract

For garnish (optional, but go ahead and do it):

Confectioner’s sugar
Berries – I looked all over town for raspberries, as it was my birthday! 😀

Bolo Mágico de Chocolate

Attention: Pre-heat the oven to 160 degrees Celsius – yes, the lowest temperature!

Start by melting the butter and warming up the milk. Set them aside.

In a small bowl, whisk the flour and cocoa powder. I managed to BREAK my whisk while doing that! I still can’t figure out how I did that, but you’re (probably) a more normal person, so you won’t do that… 😀

Using the stand mixer, whisk the egg whites with the vinegar, which is there to help you reach hard peaks – have you seen that trick of turning the bowl upside-down and seeing if the egg whites will fall on your head? That’s it. If it doesn’t move, it’s ready.

In the third bowl, which should be large enough to fit all the ingredients, whisk the egg yolks with the sugar until you get a light and pale cream – I had to use a FORK to whisk, can you imagine? In this bowl, add the melted (and cooled) butter, the coffee, and the vanilla. Whisk for two minutes, until combined.

Add the milk and mix well. This is when it looks as if it’s ruined, because it’s too liquid. Don’t worry, that’s how it’s supposed to be! 🙂

Add the whisked egg whites, one-third at a time, in a delicate folding motion.

Once again: don’t freak out, it is pretty liquid indeed, but it works! Pour the mix over a well-greased 8 x 8 baking pan, and bake for 50 to 60 minutes.

Ritchie’s description for how to know when the cake is ready was perfect: “bake until you notice that, when you wiggle the pan, the cake wiggles too, but more like jell-o than a liquid. It sounds like a weird description, but you’ll understand.” And you really will! 😀

Let it cool completely. When the cake is fully cooled, cut in squares, dust some confectioner’s sugar, decorate with some berries for extra frou-frou, and serve!

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