Chocolate Magic Custard Cake
Here is the chocolate version of the Magic Custard Cake for all the chocolate lovers out there! This time I made it in a round Springform pan and I am going to cut it into wedges and serve with raspberries and cream for a dessert tonight to share with the lovely McQuie family. Yummo!!!!!!
4 eggs (Whites separated from the yolks), room temp
1 tsp vanilla extract
¾ cup sugar
125g butter, melted
½ cup cocoa powder, sifted to remove lumps
2 tablespoons or a shot of strong espresso coffee (optional)
¾ cup plain flour
2 cups milk, lukewarm
icing sugar, for dusting
Preheat oven to 160˚C or 140˚C fan-forced. Line the base of a round spring form cake pan (20cm) with baking paper and grease the sides with cooking spray.
Separate the eggs. Add the egg whites to a mixer and beat until egg whites are stiff. Place egg beaten egg whites in a bowl and set aside.
Beat the egg yolks and sugar until light in colour. Add butter and vanilla. Beat for 2 minutes. Add the flour and cocoa and mix it in until fully incorporated. Slowly start adding the milk and shot of espresso coffee and beat until everything is well mixed together. (It will be thin and very liquidy.) Add the egg whites, a third at a time and gently fold them in using a hand held whisk, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 50- 60 minutes or until the top is lightly golden. Because of the custardy centre there still should be a jiggle when you gently shake the pan. (I have a hot oven and it was ready in 45 minutes). Cool. Keep refrigerated until required. Dust heavily with icing sugar. Cut into wedges and serve with berries and cream.