![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Chocolate-Magic-Custard-Cake-1024x1024.png\")
Chocolate Magic Custard Cake<\/p>\nChocolate Magic Custard Cake<\/p>\n
<\/p>\n
For the egg yolk mixture<\/p>\n
4 egg yolks at room temperature (see note)<\/p>\n
\u2154 cup granulated white sugar<\/p>\n
1 tsp. vanilla extract<\/p>\n
\u00bd cup \/ 1 stick salted butter, melted (see notes)<\/p>\n
2 cups of milk at room temperature or lukewarm (see notes)<\/p>\n
\u00be cup cake or all-purpose flour (see notes if you prefer a gluten-free option)<\/p>\n
\u2153 cup unsweetened cocoa powder<\/p>\n
<\/p>\n
For the egg white mixture<\/p>\n
4 egg whites<\/p>\n
1 T. white granulated sugar<\/p>\n
\u00bd tsp. salt<\/p>\n
<\/p>\n
Grease and line an 8\u00d78-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking Separate the eggs. Yolks in one bowl and whites in another. Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes). Pour in the cooled melted butter and mix for 1 minute on low speed. Sift in the flour and unsweetened cocoa powder. Beat or whisk to combine. Slowly pour in the milk while beating the mixture and until just combined. Set the bowl aside. Preheat the oven now to 325\u00b0 F \/ 170\u00b0C (150\u00b0C if you are using a fan assisted oven). Rinse out and dry the whisk or beaters (if you were using for the yolk mixture). Beat the egg whites on medium speed for 1 minute. Then add in the 1 T. white granulated sugar and salt. Continue beating for about 4 minutes. When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites. Combine the egg yolk mixture with the egg white mixture. Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (\u00bd of the mixture at a time) gently into the yolk mixture with a spatula. Don’t worry if you see a few specks of egg white on the surface. You don’t want to overbeat it. The mixture will look thin and quite runny even as you pour it into the baking pan. This is also perfectly normal.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chocolate Magic Custard Cake For the egg yolk mixture 4 egg yolks at room temperature (see note) \u2154 cup granulated white sugar 1 tsp. vanilla extract \u00bd cup \/ 1 stick salted butter, melted (see notes) 2 cups of milk at room temperature or lukewarm (see notes) \u00be cup cake or all-purpose flour (see notes if you prefer a gluten-free option) \u2153 cup unsweetened cocoa powder For the egg white mixture 4 egg whites 1 T. white granulated…<\/p>\n