Chocolate Magic Cake with malt beer
Magic Cakes. Again such a trend that has gone completely by me so far. Magic cake. What's that supposed to be and what makes her so special? It is just a simple dough ago that turns in baking as if by magic in a three-layer cake.
The bottom layer acts almost pudding-like, this is followed by a cream and the top layer is reminiscent of a fine sponge. Made possible by the thin, almost pancake-like dough, is mixed under the fine egg whites. When baking, the different consistencies then split and settle. Sounds like a kitchen accident, but gives an extremely delicious cake! In my case, a wonderful chocolate magic cake. The idea for the recipe I have from the book Magic Cakes: 3 layers - 1 dough * by Anne Peters. There are a few more good ideas in there.
the result is an incredibly juicy, very chocolaty cake that looks like a mix of chocolate pudding and chocolate brownie. The Chocolate Magic Cake gets particularly juicy because it is baked with malt beer. It does not taste too intense, but the malt beer gives the cake a particularly juicy and strong note. Actually, I've never eaten anything like that and was really surprised at the first bite. But positively surprised! And since the cake has survived the ultimate collegiate test, I have to share the recipe with you today!
The egg whites must be beaten super stiff for the recipe. Surely you know the sure test of keeping the bowl over your head - then it has the perfect consistency! Washing your hair at your own risk ... When stirring in, it is important that only a small amount of the egg whites be mixed with it. The rest is only loosely underlined and with a relaxed underlining I really only stir once. Even if it may look unfamiliar or wrong, the eggshell flakes should be blended on the dough surface and not mixed further. Otherwise the cake will not work. The yolk is thickened for a few minutes with a thick cream like for a normal sponge cake. The butter used is melted in the milk and thus brought to a temperature - this is to provide a particularly homogeneous result. The recommendation for the success is here also clearly a normal Vollfettbutter and a fresh Vollfettmilch (at least 3,5% fat) to use. At low fat levels and Halbfett- or yogurt butter cake can fail quickly.
it is important that you bake the cake on top and bottom heat slowly at low temperature and the baking pan previously greased good or interpreted with baking paper. It is better not to use normal springforms - the dough is too liquid and could leak. The oven must not be opened during the entire baking time, because otherwise it may happen that the uppermost layer collapses. The cake is then or has reached the perfect consistency, if it is slightly browned on the edges, in the middle but still wobbling and reminiscent of pudding, without being too liquid. Then the chocolate Magic Cake has to cool down and then be put in the fridge again like a cheesecake. It's best to bake the Magic Cake the day before and put it in the fridge overnight. And then let yourself be surprised by the delicious result!Do not let cook! Stir well, remove from heat and let cool to room temperature.
Separate the eggs cleanly. Beat the egg white with a pinch of salt until stiff, then cool.
Put the egg yolk in a mixing bowl and whip until creamy with the icing sugar. Sift the flour and cocoa powder together and mix well.
Add malt beer and cooled milk-butter mixture. Stir in about 2 tablespoons of the egg yolk, then carefully fold in the rest of the egg whites with a wooden spoon or spatula.
Pour the dough gently into the mold and let it rest for at least 20 minutes to allow the egg whites to rise to the surface. Meanwhile preheat the oven to 155 ° C top and bottom heat. Carefully place the baking pan in the oven and bake the Chocolate Magic Cake in the lower third of the oven for about 60 minutes. The edges should be firm, in the middle of the Magic Cake must have a pudding-like consistency. Possibly. Remove from the oven 5 minutes or leave in the oven for 5 more minutes.
Allow the Magic Cake to cool to room temperature on a wire rack, then refrigerate for at least 4 hours or refrigerate overnight.
Mix the kaka powder and powdered sugar and sift over the cake. Cut the Chocolate Magic Cake into pieces and serve.
For a 20 cm square baking pan
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