CHOCO­LATE MAGIC CAKE

Super Food Ideas - - SWEETS -

SERVES 15 PREP 20 MIN­UTES (PLUS COOL­ING

AND COOK RE­FRIG­ER­A­TION) 45 MIN­UTES THIS CAKE IS MAG­I­CAL BE­CAUSE DUR­ING BAK­ING AND SET­TING THE BAT­TER TRANS­FORMS INTO DIS­TINCT LAY­ERS – A DENSE BOT­TOM LAYER AND A FLUFFY MOUSSE WITH A FIRM TOP.

4 eggs, sep­a­rated 2 tea­spoons vanilla ex­tract ¾ cup caster sugar 125g but­ter, melted, cooled ¾ cup plain flour ¼ cup Dutch-pro­cessed co­coa pow­der ¾ cup milk Pinch of cream of tar­tar 1 cup thick­ened cream, whipped, to serve

1 Pre­heat oven to 170°C/150°C fan-forced. Grease a 3.5cm-deep, 18cm x 28cm (base) slice pan. 2 Us­ing an elec­tric mixer, beat egg yolks, vanilla and sugar to­gether for 5 min­utes or un­til thick and creamy. Grad­u­ally add melted but­ter, beat­ing un­til well com­bined. Add flour and co­coa, in 2 batches, beat­ing un­til com­bined. Grad­u­ally beat in milk (mix­ture will be quite runny). 3 Us­ing an elec­tric mixer and a clean bowl, beat egg whites and cream of tar­tar un­til stiff peaks form. Fold ½ the egg white mix­ture into choco­late mix­ture. Fold in re­main­ing egg white mix­ture. 4 Gen­tly pour mix­ture into pre­pared pan (mix­ture will sit level with the top of pan). Bake for 40 to 45 min­utes or un­til edges are just firm, but mix­ture is slightly wob­bly in cen­tre. Cool for 30 min­utes. Re­frig­er­ate for at least 2 hours or un­til cold. Serve cake with whipped cream. NU­TRI­TION: (per serve) 899kj; 14.8g fat; 9.2g sat fat; 3.5g pro­tein; 17.7g carbs; 0.3g fi­bre; 86mg chol; 93mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.