This yummy Chocolate Magic Custard Cake recipe is super easy is the perfect dessert for any party. One cake batter magically creates 3 layers in the oven!
Chocolate Magic Custard Cake
Oh boy… This Chocolate Magic Custard Cake like the name it says is truly a work of the mystical. One simple batter that bakes up creating 3 distinctive layers. Each layer has a very different flavor and texture.
Imagine a foamy top with a smooth-like flan texture all in one bite. It’s kind of like my Chocoflan cake but way easier to make.
I’ve always said, baking requires part magic and part science. Next time I’ll be wearing a wizard hat with a lab coat in the kitchen. The process is so cool and I wish I could understand what happens in the oven, meanwhile, I’ll just enjoy eating it.
You can make this Chocolate Magic Custard Cake in a round or square shape. It’s pretty to serve them in slices or like I did, rectangular bars. Yesterday I had a dinner party and cut them into little squares so they became a one-bite treat.
The top can be covered with powdered sugar or even chocolate syrup. If you prefer a vanilla taste simply omit the chocolate and increase the vanilla extract. This recipe is totally customizable. Next time I’ll definitely make it into a 8″ cake shape.
October is the month of the Jewish Holidays and this year I want to come up with tons of recipes that will be original, crowd friendly, and kind of exotic.
Yesterday to break the Yom Kippur fast my family kept asking me what this was. I just said: “a chocolate thingie, just eat it” and they loved it.
I hope you can try this delicious Chocolate Magic Custard Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1/2 cup unsalted butter 1 stick
- 4 oz dark chocolate
- 2 cups milk warmed
- 4 eggs
- 1 cup sugar
- 1 cup flour sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Preheat oven to 350 degrees Fahrenheit
Butter an 8x8" square baking pan or 8" round pan
Separate the eggs into whites and yolks
Melt the chocolate and the butter in a small saucepan over low heat
Whip the yolks, vanilla, and sugar together using a mixer until thick, pale, and creamy. About 5 minutes
Add the sifted flour, the melted chocolate butter, and warm milk
Using another mixer, whip the egg whites and lemon juice together until achieving stiff peaks
Carefully incorporate the whites into the yolk mixture in 2-3 additions using a spatula
Pour batter into the greased pan
Bake for 15 minutes. Reduce heat to 300 Fahrenheit and bake for 30 more minutes. Turn off the oven and wait for 10 minutes before removing cake (it should be a little jiggly)
Cool on a rack for 30-45 minutes
Place in the fridge until completely cooled
Cut into squares or rectangles and serve
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