Magic Chocolate Cake, Learn A Spectacular Recipe
If you want to look like a kitchen Merlin, you have to prepare this magical chocolate cake that has three textures: the spongy sponge cake, a dense cream and the softness of the mousse.
The trick of this “impossible” recipe for magic chocolate cake is the white to the point of snow and the size of the container where the mixture is placed, which must be less than 22 centimeters in diameter. Read on and let’s unveil this jaw-dropping cooking trick together.
Magic chocolate cake
Ingredients:
- 70 grams (1/2 cup) of pastry flour
- 125 grams (2/3 cup) of butter or margarine
- 150 (3/4 cup) grams of sugar
- 4 eggs
- 500 milliliters (2 cups) of fluid milk
- 50 grams (1/4 cup) of cocoa powder
- A teaspoon of vanilla essence
- Pinch of salt
preparation:
Ingredients:
- 100 grams (3/4 cup) of pastry flour
- 125 grams (2/3 cup) of butter or margarine
- 150 grams (3/4 cup) of sugar
- 4 eggs
- 500 milliliters (2 cups) of milk
- Two teaspoons of vanilla essence
- Pinch of salt
preparation:
- Preheat the oven to 160 ° C and grease the mold where the magic cake will be made.
- Melt the butter in the microwave and let it cool before using.
- In a bowl, add the sugar and the yolks. Beat with an electric mixer or a metal rod, until the two ingredients are combined. For approximately 3 minutes.
- Add the teaspoons of vanilla essence.
- Now, add the melted butter to the mixture.
- Add the sifted flour along with the pinch of salt.
- Add the milk little by little. Keep whisking the mixture.
- In another large bowl, add the egg whites and beat until stiff.
- Combine both mixtures, being careful to beat excessively. The fluffiness of the white should be seen during the process.
- Add the mixture to the container where it will be baked. Bake for an hour.
We have given you two magic cake recipes that are an easy and tasty option for snacks. Everyone will be impressed!
Indira Ramírez Terán
Degree in Social Communication from the Central University of Venezuela (2014), diploma in Attention to People with Disabilities from the UCV School of Social Work (2014) and in Contemporary Narrative from the Andrés Bello Catholic University (2016). Likewise, Indira Ramírez Terán did a specialization course in Human Rights (Central University of Venezuela, 2018). She is a journalist with the ability to investigate and interpret social dynamics, with experience in print and digital media, public relations, and organizational journalism. She worked as a social communicator at the Venezuelan News Agency, a journalist at the Ministry of Popular Power for Transportation and Communications, and media coordinator at the Venezuelan Program for Education – Action on Human Rights (Provea). Currently, she is coordinator of information freedoms at the Institute of Press and Society (IPYS Venezuela).
