MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Magic Cake
Categories: Cakes, Chocolate, Dairy
Yield: 9 servings

4 lg Eggs; separated, room temp
3/4 c (150 g) granulated sugar
8 tb (113 g) unsalted butter;
- melted, cool to room temp
1 ts Pure vanilla extract
1/2 ts Espresso powder; opt
1/8 ts Kosher salt
1/2 c (60 g) A-P flour
1/4 c (40 g) cocoa powder
2 c (500 ml) whole milk; room
- temp
Fresh berries & add'l cocoa
- powder; opt for serving

Set the oven @ 325oF/165oC.

Then, grease and line an 8" X 8" baking pan with
parchment paper. Allow the parchment paper to overhang
slightly to make removing the cake after baking a
breeze.

Separate the eggs, putting the yolks in one large bowl
and the egg whites in another clean, dry bowl.

Add the sugar to the bowl with the egg yolks and beat on
medium-high until smooth and pale in color.

While mixing on low, drizzle in the melted butter,
vanilla, espresso powder and salt. Beat for 1 to 2
minutes until well incorporated.

Using a rubber spatula, stir the flour and cocoa powder
into the mixture. Mix thoroughly, scraping down the
sides as needed.

Next, gradually add the milk to the chocolate mixture,
about 1/2 cup at a time, beating until the batter is
well combined and uniform in color. Set aside.

In a separate bowl, beat the egg whites until stiff
peaks form. Take care not to under or over-whip your egg
whites.

Gently fold the egg whites into the chocolate batter.
Mix with a gentle hand so you don't deflate the egg
whites. The final batter should be thin, with distinct
lumps of egg whites still visible throughout. Do not mix
until smooth, or the layers will not form correctly.

Transfer the batter to the prepared baking pan and bake
for 40 to 45 minutes until the top is firm to the touch
and the center slightly jiggles when shaken gently.

Leaving the cake in the oven, turn off the heat and
crack the door to allow heat to escape. Let the cake
remain in the oven for 4 to 6 minutes, then remove and
let it cool at room temperature completely, about 60
minutes. Transfer to the fridge and chill for at least 4
hours.

EDITOR'S TIP: Allowing a magic cake to begin cooling in
the oven with the door ajar will help keep the top layer
of "cake" tall, light and fluffy. While the cake will
still deflate a bit as it cools, this handy trick is the
secret to achieving three perfectly defined magic cake
layers.

Remove the cake from the fridge and then carefully lift
it from the pan, using the overhanging parchment paper
as handles. Slice into squares and garnish with cocoa
powder (or powdered sugar) and fresh berries, if
desired. Enjoy!

Lauren Habermehl, Milwaukee, Wisconsin

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

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