A Frank Sinatra Christmas playlist has been playing for a week already on my computer. I love Christmas. The atmosphere, the food and the fact that it’s always the right time to cook something good with your dearest ones. While leafing through cookbooks and food magazines dedicated to Christmas, I’ve found the recipe of the chocolate magic cake. Its name attracted me, because…come on! Where’s the magical element? Its flavor? A spice? An unexpected effect? Anxious to know? I’ll tell you in a second.
The magic cake is a simple dessert. There’s no need for expensive ingredients, difficult techniques or complicated utensils. Yet, something magical happens during the making of. As you’ll see, from one unique mixture, three different layers with three different textures will derive. You’ll have a solid base – a sort of flan -, then a creamy filling and a sponge cake on top. The final result is truly magical!
I have decided to make a chocolate version of this cake. If you’re more interested in the vanilla magic cake, simply use more flour and avoid the cocoa powder, while adding some lemon zest to give it a twist. Just one more recommendation before you start. Be precise! Follow the instructions as accurately as possible, otherwise you won’t obtain the three layers. This cake is simple to make, but it requires patience and extreme precision. I know, it’s annoying. But I’ll tell you one thing: when you eat it, while sipping your tea and reading some Alice Munro (just a suggestion), you’ll know that it was worth it.
Chocolate Magic Cake
4 eggs at room temperature
150 gr. granulated sugar
1 tbsp cold water
125 gr. unsalted butter
1 pinch sea salt
1 tsp vanilla extract
65 gr. flour (115 gr. for the vanilla magic cake)
50 gr. cocoa powder
500 ml warm milk
LET’S DO IT!
Preheat the oven at 150° C ( 300° F). Melt the butter and let it cool at room temperature. In the meantime, whip the egg yolks with the sugar for ten minutes, until you obtain a foamy white mixture. Add a tbsp of water, the vanilla, a pinch of salt and the melted butter. Stir for 1 minute more. Add the flour and the cocoa powder while you keep stirring, then add the warm milk. At this point, beat the egg whites and add them to the mixture, stirring gently from bottom to top. Pour it into a baking mold 20×20 cm. It can be squared or round, but don’t change the width, or you won’t obtain the three layers. Bake the cake for 80 minutes, then let it cool completely before putting it in the fridge for at least two hours.
Serve your chocolate magic cake with some fresh fruit and a sprinkle of icing sugar.