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Chocolate Magic Custard Cake

Chocolate Magic Custard Cake transforms into 3 layers of decadence with just one batter! Poured into a baking pan it bakes up separately into a fudgy bottom, custard middle and chocolate sponge cake top.

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HOW TO MAKE CHOCOLATE MAGIC CUSTARD CAKE
Separate the eggs. Yolks in one bowl and whites in another.
Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes)
Pour in the cooled melted butter and mix for 1 minute on low speed.
Sift in the flour and cocoa powder. Beat or whisk to combine.
Pour in the milk: Slowly pour in the milk while beating the mixture and until just combined.
Set the bowl aside.

Preheat the oven now to 325°F / 170°C (150°C)if you are using a fan assisted oven)
Egg white mixture: Rinse out and dry the whisk or beaters (if you were using for the yolk mixture) Beat the egg whites on medium speed for 1 minute. Then add in the sugar and salt. Continue beating for about 4 minutes.
When the beaters are lifted from the bowl, the whites should now form stiff peaks. Be careful not to overbeat the egg whites past this stage. Or the result will be curdled egg whites.
Combine mixture: Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (½ of the mixture at a time) gently into the yolk mixture with a spatula.
The mixture will look thin and quite runny as you pour it into the baking pan. This is also perfectly normal.

Pour the mixture into your prepared pan and bake for 40-45 minutes. If the top is browning too quickly before its baked, then shape foil into a dome and place it over the cake. It should not touch the batter.
Check the cake at 40 minutes. The top of the cake should be firm to the touch. To make sure that its baked, very gently, shake the tin.
There should be no movement of batter beneath the top of the cake. If there is, simply place it back into the oven, cover with foil (so that the top does not burn). Check on it every 5 minutes until firm.
Once baked, turn the oven off. Open the oven door but leave the cake in the oven for 5 minutes. This prevents it from collapsing too harshly due to the sudden temperature change.
Remove the cake from the oven, leave it in the pan to cool for 30 minutes.
Refrigerate: Leave the cake in the pan and refrigerate for 1 hour, allowing the custard to set. cake will shrink down slightly as it cools and this is normal
Remove the cake from the fridge, Sift cocoa powder or powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan. Then slice into portions and serve.

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