White Chocolate Magic Cake

Origin: The South

This is such a fun and crazy cake to make that is way easier than you think.

3 layers (fudge texture, ,custard, and cake) with 1 bake with a simple decoration makes everyone want to try this cake.

Makes: 1 cake

Time: 3.5 hours

Difficulty:

Prep:

Preheat the oven to 300 F and grease your bread loaf pan (4 inch by 9.5 inch) really well; get those creases and add parchment paper.

Ingredients

3 eggs

75g caster sugar - between granulated and powder

1 tablespoon water

1 teaspoon vanilla extract

120g (4oz) white chocolate

75g unsalted butter

75g flour - sifted

pinch of salt

370g milk - room temperature

A few tablespoons of powdered sugar - sifted

Instructions: Cake

- Step 1 - Separate your Eggs

Separate the eggs. Place the egg yolks in a large bowl and then place the egg whites into a medium bowl.

- Step 2 - Whisking!

In that large bowl with the egg yolks whisk together 75g of caster sugar and 1 tablespoon of water.

You can make your own caster sugar by throwing some granulated sugar in a food processor and grinding it for about 15 seconds. Don't make it powder, just make it finer than granulated sugar.

- Step 3 - Add Vanilla

Once your yolks start to look a little whiter add the 1 teaspoon vanilla extract.

- Step 4 - Melt Chocolate and Butter

In a double boiler melt the 120g (4oz) of white chocolate and 75g of unsalted butter together and then pull it off the heat.

My chocolate and butter both melted, but they separated like the picture below.

You don't want your butter and white chocolate separated like this, so instead you are going to stir it and wait till it cools down and becomes one substance like the picture below.

It may still be really hot and if it is you want to let it cool till you can at least touch it with your finger without burning yourself.

- Step 5 - Mix Slowly

Once the butter and white chocolate are cooled down (does not have to be room temperature, just be able to touch it) mix it slowly and gently into the yolk mixture.

- Step 6 - Add Flour and Salt

Sift 75g of flour and a pinch of salt into the yolk and chocolate mixture.

Mix this batch really well - for at least a few minutes. You want to make sure there are no flour lumps left in the bowl.

- Step 7 - Add Milk

Slowly poor in the 370g of milk into the yolk and white chocolate mixture and mix well. The batter will become a liquid after you add in the milk.

- Step 8 - Whisk Egg Whites and Fold in

Whisk your egg whites till they form soft peaks.

Then fold the egg whites in slowly into the milk, yolk, and chocolate mixture.

Make sure you keep folding in the egg whites till you no longer have clumps in the mixture.

- Step 9 - Poor into the Cake Pan

Make sure your pan has already been greased and your parchment paper is in.

Slowly poor the batter into the cake form.

- Step 10 - Bake and Cool

Bake the cake on the middle rack for 50 minutes. The top will be golden brown and it will be slightly wobbly.

Once the cake has cooled completely place in the fridge for 2 hours.

- Step 11 - Decorate

Sift a few tablespoons of powdered sugar on top of the cake.

The cake is already sweet, so don't do too much.

- Step 11 - Enjoy

Found this recipe in Christelle Huet-Gomez's "Magic Cakes" baking book. I've added a few steps for bakers who like more in depth instructions.