Subj : Top 10 Famous Desserts 05
To   : All
From : Dave Drum
Date : Mon Jan 06 2025 11:19:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Oily? What do you expect from fish from BP Gulf waters?
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