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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Magic Cake   
    Categories: Cakes, Chocolate, Dairy   
         Yield: 9 servings   
       
         4 lg Eggs; separated, room temp   
       3/4 c  (150 g) granulated sugar   
         8 tb (113 g) unsalted butter;   
              - melted, cool to room temp   
         1 ts Pure vanilla extract   
       1/2 ts Espresso powder; opt   
       1/8 ts Kosher salt   
       1/2 c  (60 g) A-P flour   
       1/4 c  (40 g) cocoa powder   
         2 c  (500 ml) whole milk; room   
              - temp   
              Fresh berries & add'l cocoa   
              - powder; opt for serving   
       
     Set the oven @ 325oF/165oC.   
        
     Then, grease and line an 8" X 8" baking pan with   
     parchment paper. Allow the parchment paper to overhang   
     slightly to make removing the cake after baking a   
     breeze.   
        
     Separate the eggs, putting the yolks in one large bowl   
     and the egg whites in another clean, dry bowl.   
        
     Add the sugar to the bowl with the egg yolks and beat on   
     medium-high until smooth and pale in color.   
        
     While mixing on low, drizzle in the melted butter,   
     vanilla, espresso powder and salt. Beat for 1 to 2   
     minutes until well incorporated.   
        
     Using a rubber spatula, stir the flour and cocoa powder   
     into the mixture. Mix thoroughly, scraping down the   
     sides as needed.   
        
     Next, gradually add the milk to the chocolate mixture,   
     about 1/2 cup at a time, beating until the batter is   
     well combined and uniform in color. Set aside.   
        
     In a separate bowl, beat the egg whites until stiff   
     peaks form. Take care not to under or over-whip your egg   
     whites.   
        
     Gently fold the egg whites into the chocolate batter.   
     Mix with a gentle hand so you don't deflate the egg   
     whites. The final batter should be thin, with distinct   
     lumps of egg whites still visible throughout. Do not mix   
     until smooth, or the layers will not form correctly.   
        
     Transfer the batter to the prepared baking pan and bake   
     for 40 to 45 minutes until the top is firm to the touch   
     and the center slightly jiggles when shaken gently.   
        
     Leaving the cake in the oven, turn off the heat and   
     crack the door to allow heat to escape. Let the cake   
     remain in the oven for 4 to 6 minutes, then remove and   
     let it cool at room temperature completely, about 60   
     minutes. Transfer to the fridge and chill for at least 4   
     hours.   
        
     EDITOR'S TIP: Allowing a magic cake to begin cooling in   
     the oven with the door ajar will help keep the top layer   
     of "cake" tall, light and fluffy. While the cake will   
     still deflate a bit as it cools, this handy trick is the   
     secret to achieving three perfectly defined magic cake   
     layers.   
        
     Remove the cake from the fridge and then carefully lift   
     it from the pan, using the overhanging parchment paper   
     as handles. Slice into squares and garnish with cocoa   
     powder (or powdered sugar) and fresh berries, if   
     desired. Enjoy!   
        
     Lauren Habermehl, Milwaukee, Wisconsin   
        
     Makes: 9 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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