Chocolate Magic Custard Cake

Preheat oven to 325°F (160°C). Grease and line an 8x8 inch baking dish with parchment paper.

Melt the butter: In a small saucepan, melt the butter over low heat. Allow it to cool slightly.

Warm the milk: In another saucepan, warm the milk until lukewarm. Set aside.

Beat the egg whites: In a large bowl, beat the egg whites until stiff peaks form. Set aside.

Mix the yolks and sugar: In another large bowl, beat the egg yolks and powdered sugar until light and creamy. Add the melted butter and vanilla extract, and mix until well combined.

Combine dry ingredients: Sift in the flour and cocoa powder, and mix until fully incorporated.

Add the milk: Gradually add the lukewarm milk, mixing continuously until smooth.

Fold in the egg whites: Gently fold the beaten egg whites into the batter, a third at a time, until just combined. The batter will be thin and slightly lumpy.

Bake: Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until the top is firm and the center jiggles slightly.

Cool and dust: Allow the cake to cool completely in the baking dish. Once cooled, dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 250 kcal | Servings: 9 servings