- 2/3 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 2 teaspoons instant espresso powder
- 3/4 teaspoon sea salt
- 4 eggs at room temperature, separated
- 1 cup white sugar
- 1 tablespoon water
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups whole milk, lukewarm
- 1 teaspoon cream of tartar
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.
- Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.
- Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.
04/25/2018
recipepes.com
Chocolate Magic Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
