COFFEE AND CHOCOLATE MAGIC CUSTARD CAKE
 
Prep time
Cook time
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This Magic Chocolate and coffee Custard Cake really is "magic" while is baking it forms into three delicious layers! A gooey and dense coffee magic cake recipe, the perfect dessert for coffee lovers!
AUTORE:
TIPO DI RICETTA: Dessert
PORZIONI: 8
INGREDIENTI
  • 350 g of milk
  • 100 ml of espresso coffee
  • 50 ml of dairy heavy cream
  • 4 eggs at room temperature
  • 150 g of granulated sugar
  • 100 g of all purpose flour
  • 130 g of butter
  • 20 g of unsweetened cocoa powder
  • 1 tablespoon of cold water
  • 1 tablespoon of instant coffee
  • 3 cardamom seeds
  • a pinch of salt
  • some lemon drops
  • unsweetened cocoa powder for dusting
COME PROCEDERE
  1. In a pot, heat the milk, the cream, the espresso coffee and the cardamom seeds. Allow the mixture to cool and then remove the cardamom seeds.
  2. Melt the butter in the microwave oven (or cook it in a double saucepan) and set aside.
  3. Separate egg whites and yolks.
  4. In a bowl - or in the standing electric mixer fitted with a paddle attachment - whisk the egg whites with some lemon drops until stiff.
  5. In another bowl - or in the standing electric mixer - beat the yolks with the sugar until they are creamy. Add a tablespoon of cold water and a tablespoon of instant coffee and beat well until the mixture is light and fluffy.
  6. Add the melted butter and the salt beating for a few more minutes.
  7. Sift the flour and the cocoa and fold them into the mixture, mixing well to combine.
  8. Gradually add the liquids and mix with a hand whisk until the mixture is smooth and homogeneous, without lumps.
  9. Gently fold the egg whites, one tablespoon at a time, into the mixture stirring well from top to bottom. The mixture has to be very runny.
  10. Line a square-shaped baking pan (cm 20x20) with baking paper and bake at 160°C (convection oven) for about 50/60 min or until the cake is enough compact.
  11. Once the cake is baked, take it out of the oven and allow it to cool in the pan at room temperature. Cover with cling film and chill for at least 2 hours (better overnight).
  12. When the cake is well compacted, unmold it and cut into cubes using a smooth-bladed knife wet with water.
  13. Transfer the cubes to a serving dish and dust them with unsweetened cocoa powder right before serving.
  14. Keep the cake in the fridge until you finish it all.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/torta-magica-al-caffe/