Magic chocolate cake. A sweet but surprisingly easy, a must try. The fact that a sweet made of dough could become one, After cooking, a cake with three layers and three different textures, left me puzzled. Then, I decided to try it even I this 'magical cake', but to do it how I like it, or chocolate. And with an addition of grappa (or rum, If you prefer). As good as the VANILLA CAKE MAGIC WITH APPLES CARAMELIZED, and even easier to prepare.
Meanwhile, I must say that the story of the cake is real: only one dough is divided in three textures, a like a pan of Spain, a creamy and a similar to a pudding. And I must say also that the cake is not only good, yummy food. In this version I used the cocoa powder and the result was, for my taste, extraordinary: the intense taste of cocoa predominates over, black and sinful. The textures are all: the light and frothy Spain loaf, the creamy custard and scioglievole, the resilient and tenacious pudding.
Let the day before eating, because the flavors not otherwise come together enough, try to resist the temptation to eat it immediately. Blessed with friends with a coffee after lunch, with the tea of five, at a brunch or even after dinner with a grappa in combination and make sure a beautiful figure. I followed the recipe site White on rice couple but I increased the dose of chocolate and added 30 ml of brandy to the mix, for an even more intense perfume. Chocolate Lovers, you can't help but take a look at all my RECIPES WITH CHOCOLATE! Have a good day.
DOSE OF A PIE 22-24 CENTIMETERS
120 grams of butter
600 milliliters of whole milk slightly warm
110 grams of flour 00
55 grams of cocoa powder
4 eggs at room temperature
200 grams of caster sugar
a very small coffee cup
a tablespoon of vanilla extract liquid
30 milliliters of brandy or rum
powdered sugar or unsweetened cocoa (or both) to decorate
Preheat oven to 160 degrees static. Separate the egg whites from the yolks. Put the yolks in a very large bowl, combine the sugar and vanilla extract and assemble, with an electric mixer (you can also use the planetarium if you have it) until the mixture is foamy and white. With an electric mixer it takes at least 15 minutes. Melt the butter in a double boiler and, When it is barely warm, pour flush into the egg mixture and sugar, always blending. Add coffee, salt and brandy and keep fit.
Mix in a bowl the flour and unsweetened cocoa powder, then sift through them and add gradually to the egg mixture, butter and sugar. Mix until the ingredients are blended and pour, and always beating with whips, the warm milk (not warm, otherwise you'll make an omelet!).
Don't worry if your dough is liquid, It's perfectly normal. Whisk the egg whites until firm and, using a hand whisk, incorporate them into the mixture obtained above.
Line the bottom of a cake tin zipper fastener with parchment paper (You can also use a round or square), then grease the wax paper is both sides of the Pan and flour it all slightly. Pour the mixture into the Pan and bake for 55 minutes. Make the cake to cool completely before removing it from the Pan. Sprinkle with powdered sugar or cocoa powder and serve. Bon appétit!