Yes I know. I am weak.
But I am human.
And it IS chocolate!!!
Do you forgive me?
And since I am currently quite mad about baking the magic custard cake, yes, you guessed it, I made a chocolate version!
So I shall stop yakking, and tell you how to make this cake!
In a saucepan, I melted the butter. Once the butter had melted, I added the chocolate and stirred until all the chocolate had melted. This was set aside.
Yes, I think everyone in my house heaved a sigh of relief now that chocolate is back on the menu again.
So all is good. :)
A CELEBRATORY GIVEAWAY!
To celebrate winning The Best Cooking Blog at in this year's Singapore Blog Awards, I am giving away a set of Philips Jaime Oliver Stick Blender. Set includes hand blender, chopper and whisk.
"The new Philips Jamie Oliver hand blender features a strong 650W motor with a simple "on / off" button as well as a turbo button, ensuring that busy families can enjoy fresh, healthy food every night of the week. The compact chopper stands sturdy on any kitchen counter and is useful when chopping smaller quantities of onions, herbs or cheese. Homemade pesto and salsas are also really simple to make and add a completely fresh touch to your meals. It also includes a whisk that attaches easily to your hand blender top. It is useful when preparing fluffy whipped cream and homemade mayonnaise. The innovative ProMix technology represents the ultimate in speed and efficacy, to deliver only the finest and evenly cut results. The 1.0L beaker with lid keeps smoothies and batters fresh and is really useful when preparing homemade sauces, pancake batters or smoothies with your hand blender. If you don't finish the batch in one go, pop on the lid and keep it in the fridge for later. It couldn't be easier!"
To take part in the giveaway, simply click on the icon below!
Chocolate Magic Custard Cake (Serves 10-12)
Adapted from White Rice on Couple
1/2 cup (113g) unsalted butter
1/4 cup (45g) chocolate - I used Valrhona 70%
2 1/2 cups (600ml) milk - I used whole milk
1 cup (115g) plain flour
1/8 teaspoon salt
3/8 cup (44g) cocoa powder - I used Valrhona
4 large eggs, separated
1/8 teaspoon white vinegar
1 3/4 cups (210g) icing sugar
2 tablespoons (30ml) espresso, lukewarm
1 teaspoon (5ml) vanilla extract
extra incing sugar sugar for dusting - I used a combination of icing sugar and cocoa powder
fresh berries for garnish - optional
whipped cream for garnish - optional
Preheat the oven to 325°F (160°C). Lightly grease a 8x8-inch baking pan.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
In a separate bowl, whisk together the flour and cocoa powder. Set aside.
Whip the egg whites with vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk in the milk until everything is well mixed.
Whisk in the egg whites in three batches until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly.
Allow cake to completely cool before cutting and then dust with confectioner's sugar and/or cocoa powder.
Garnish with fresh berries if desired.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.