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Recipe Magic Cake Cocoa

Doses for: 8 persone
realization time: 2 hours and 0 minutes

ingredients:

INGREDIENTS FOR A SQUARE MOLD FROM 23 CM (21 CM TO THE BASE) Whole warm milk (about 40 °) 500 grams, Eggs (about 4 medium) at room temperature 220 grams, Sugar 150 grams, Melted butter, warmed 125 grams, Flour 00 65 grams, Bitter cocoa powder 50 grams, Cold water 10 grams, Vanilla extract 10 grams, Lemon juice 5 grams, Salt up to 1 pinch TO DUST CLEAN UP Powdered sugar as required FOR THE MOLD Butter enough





Recipe:

To make the magic cocoa cake, make sure the ingredients are all at the indicated temperatures: take the eggs out of the refrigerator and separate the yolks from the whites, then melt the butter in a saucepan and let it cool. Also heat the milk which at the time of use must have a temperature of about 40 °. Sift the flour and bitter cocoa in a bowl, mix well and set aside. Finally buttered and lined with parchment paper a square baking pan of 23 cm. Now you are ready to prepare the dough: pour the egg yolks at room temperature into the bowl of a planetary mixer with a whip hook and operate it at medium-high speed, adding the sugar a little at a time. After about 5-6 minutes the mixture will become light and fluffy, then add cold water, vanilla extract and salt. At this point, pour in the warm melted butter and stir for a few seconds, then lower the speed to the minimum and add the powder mix (flour and cocoa), one spoonful at a time. After incorporating the powders, add the warm milk flush. Now take the egg whites and start assembling them with the electric whisk in a separate bowl, adding the lemon juice: the egg whites should be semi-whipped, so frothy but still soft. Pour the egg whites into the bowl with the cocoa mixture. Stir in the egg whites evenly stirring gently with a whisk: the final mixture will be very fluid, almost liquid. Pour the mixture into the previously lined mold and bake in a preheated static oven at 150 ° for about 80 minutes. Once cooked, the cake must be firm on the surface and creamy inside, then check the consistency with a toothpick to make sure it is not yet liquid. Let it cool completely in the mold, then cover it with cling film and place it in the fridge to firm up for at least 2 hours. After this time, turn out the cake and trim the edges using a damp knife or a nylon thread, then divide it into cubes and sprinkle to taste with icing sugar: the magic cocoa cake is ready to be served!





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