Magic chocolate cake
This cake is magical because it will have three layers once it is baked—without having to do a thing! This cake has the texture of a flan, so don’t be surprised if it doesn’t resemble a traditional cake.
The oven’s temperature is very important for the baking of this cake. If you bake it for too long, you will only get two layers (which isn’t much of a disaster, really). Anyways, since I can’t control everybody’s oven, I suggest you use a thermometer, thus getting the exact temperature of your cake. It’s not something I would usually do, but in this case, it could be worth it.
Particularities
- Serves8
- Prep time20 mins
- Cook time50 to 60 mins
- TimeoutMinimum 2 hours
- FreezingFreezes well
Ingredients
- 1 can (215 g) of Chocolats Favoris Original Milk fondue
- 1/2 cup of butter
- 2 cups of milk
- 4 eggs
- 1 tablespoon of water
- 3/4 cup of sugar
- 1/2 teaspoon of salt
- 3/4 cup of all-purpose flour
- Powdered sugar, to serve
Steps
- Pre-heat the oven to 300 °F and place the rack in the centre. Line a 9” round cake pan with parchment paper. Set aside.
- Melt the chocolate fondue by following the instructions on the can. Set aside.
- Melt the butter in the microwave slowly until it reaches room temperature. Warm the milk in the same way. Set aside.
- Separate the egg yolks and whites into two bowls. Set the egg whites aside.
- Using an electric mixer, beat the egg yolks at high speed with the water, sugar and salt for 5 minutes or until the mixture is white and foamy.
- Reduce the speed and slowly pour in the butter and chocolate fondue. Add the flour and continue to beat until a dough forms.
- Slowly add the milk on low speed, and stir until creamy and well-combined. Set aside.
- Beat the egg whites until stiff peaks form. Add the egg whites to the other mix. Blend well.
- Pour into the cake pan and bake for 50 minutes. The cake shouldn’t be completely set when you remove it from the oven.
- Cool in the refrigerator entirely. Sprinkle with powdered sugar before serving.
Recipe published on August 19, 2018
