• Top 10 Famous Desserts 05

    From Dave Drum@1:2320/105 to All on Mon Jan 6 11:12:00 2025
    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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