Description
A magical chocolate cake that transforms from one batter into three distinct layers: a soft sponge top, a silky custard middle, and a dense, fudge-like base. This dessert is elegant yet simple to make, perfect for any occasion.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 2 cups (500ml) lukewarm milk
- 4 eggs, separated
- 1 tablespoon water
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 3/4 cups (210g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Separate the eggs, placing yolks in one bowl and whites in another.
- Beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
- In the bowl with egg yolks, beat in powdered sugar until creamy. Mix in melted butter, water, and vanilla.
- Sift in flour and cocoa powder. Mix gently, then slowly incorporate lukewarm milk to create a thin batter.
- Gently fold the whipped egg whites into the batter, one-third at a time. The batter may look lumpy.
- Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set.
- Let the cake cool completely in the pan. Refrigerate for at least 2 hours, or preferably overnight.
- Dust with powdered sugar before serving.
Notes
- For a flavor variation, add espresso powder or orange zest.
- Serve with whipped cream or fresh berries.
- Room-temperature eggs separate and whip better.
- Use lukewarm milk; hot milk can scramble yolks.
- Fold egg whites gently to maintain fluffiness for rising.
- Do not overbake; the custard layer should still jiggle slightly.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 square (approx.)
- Calories: 210
- Sugar: 18g
- Fat: 11g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g