Magic Chocolate Cake
Make one cake batter and watch two layers form in the oven: a light chocolate brownie and a rich chocolate custard pudding. It's a Magic Chocolate Cake!
at room temperature
Full Fat Milk
it also works with Soy Milk, lukewarm
Preheat the oven on 160°
Separate the Egg Yolks and White.
In a large bowl, mix the Egg Yolks, Brown Sugar and Water.
Add the melted Butter (must be at a lukewarm temperature) and mix well.
Sift the Flour, Cocoa Powder and Salt through a Sieve (see note 1), add to the mixture and mix well with a hand mixer.
Slowly add the lukewarm Milk while mixing.
In a separate bowl, whip the Egg White with a pinch of salt until soft peaks form.
Gently fold the Egg White preparation with the rest of the batter, small batches at the time. Try not to overwork it or you will break the meringue.
The batter will be very liquid - it is normal.
Line a Circular Springform Pan with baking paper. Pour in the cake batter and delicately place in the oven.
Bake in the oven for 40 to 50 minutes, until the top layer is completely set.
Let it cool down completely before removing from the tin.
You can skip the "sieve" step if you don't have one, but you will get less lumps if you sift it.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com