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Chocolate Magic Custard Cake

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This Chocolate Magic Custard Cake is a decadent dessert that transforms from one simple batter into three layers—a dense brownie-like base, a silky custard middle, and a light sponge top. Bursting with rich chocolate flavor, it’s an impressive yet easy treat perfect for special occasions or make-ahead entertaining.

Ingredients

  • 4 large eggs, separated
  • ½ cup butter, melted
  • ¾ cup sugar (for yolk mixture)
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • 2 cups milk, warmed
  • Pinch of salt
  • 2 tbsp sugar (for whipping egg whites)
  • Whipped cream, for topping
  • Fresh strawberries, for topping

Instructions

  1. Preheat oven: Heat to 340°F (170°C). Grease and line an 8×8-inch baking pan with parchment paper.
  2. Make yolk mixture: Beat egg yolks with ¾ cup sugar and vanilla until pale and creamy. Mix in melted butter, then sift in flour and cocoa powder. Gradually whisk in warmed milk until smooth.
  3. Whip egg whites: In a separate bowl, beat egg whites with salt until foamy. Gradually add 2 tbsp sugar and whip to stiff peaks.
  4. Combine: Gently fold egg whites into the yolk mixture in batches, keeping as much air as possible. Batter will be thin.
  5. Bake: Pour batter into prepared pan. Bake for 40–45 minutes, until the top is set but the center is slightly jiggly.
  6. Cool & set: Let cool completely in the pan, then refrigerate for at least 2 hours or overnight to firm up.
  7. Serve: Trim edges if desired, cut into bars, and top with whipped cream and fresh strawberries, or dust with powdered sugar.

Notes

  • Add 1 tsp espresso powder to deepen the chocolate flavor.
  • Mix in orange zest for a chocolate-orange twist.
  • Replace cocoa powder with extra flour for a vanilla custard version.
  • Sprinkle with shaved chocolate before serving for added elegance.
  • Best served chilled; avoid freezing to preserve texture.

Nutrition

Find it online: https://recipesbyliza.com/chocolate-magic-custard-cake/