Pastis Magic 3 Textures of Chocolate

The 3-Texture Magic Chocolate Cake offers a soft and spongy base thanks to the eggs and butter, with slightly creamy intermediate layers and a delicately crunchy top with an intense chocolate flavor.
baked
cake
dessert
vegetarian
Ingredients
Servings
6
Measurement units

Ingredients

  • 4 egg (L)
  • 125 gbutter
  • 65 gweak flour or pastry flour
  • 50 g100% cocoa powder
  • 150 gsugar
  • 500 mlwhole milk (warm)
  • 1 teaspoonvanilla extract
  • salt
  • 1 teaspoonvinegar
  • cocoa powder for decorating (or powdered sugar if making it regular)
  • a little butter to grease the mold
Nutritional Information

Per serving

Calculated for 6 servings

Calories
416 kcal
Protein
10.1 g
Fat
25.2 g
Carbohydrates
43 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Preheat the oven to 160 ºC, ensuring it reaches this temperature at least one hour before baking the cake.
  2. In a saucepan, melt the butter over low heat until it is completely liquid. Remove from the heat and let cool until warm. Set aside.
  3. Gently heat the milk in a small saucepan until it is warm (approximately 37 ºC) and add the vanilla essence. Mix well. Set aside.
  4. Sift the flour and cocoa powder together into a large bowl to ensure there are no lumps. Set aside.
  5. Separate the egg whites from the yolks by breaking each egg separately. Pour the white into a glass; only add it to the others if there is no presence of yolk. Repeat with the other eggs.
  6. In a large bowl, beat the egg whites with a pinch of salt and a teaspoon of vinegar until stiff peaks form. Remove the beaters.
  7. Separately, beat the egg yolks with the sugar until the mixture becomes pale and triples in volume, about 6 minutes using an electric mixer.
  8. Gradually add the melted butter (almost cooled) to the yolks and continue beating on low speed until fully incorporated.
  9. Sift the flour and cocoa powder, and incorporate them into the yolk mixture in several stages, stirring after each addition until there are no visible lumps.
  10. Gradually add the warm milk, stirring continuously until well integrated into the batter.
  11. To combine the chocolate mixture with the whipped egg whites, we will do it in two distinct phases.
  12. First, add three tablespoons of whipped egg whites to the chocolate mixture and gently fold with a spatula until a homogeneous mixture is achieved.
  13. Then, pour the chocolate mixture into the bowl of whipped egg whites in three stages, carefully folding with a spatula from the inside out. Try to avoid losing volume by folding slowly and gently.

Must not Remain Fixed

  1. Grease and flour the mold, ensuring that the entire surface is well covered to prevent the cake from sticking.
  2. Fill the mold with the prepared batter evenly, making sure it is distributed uniformly.
  3. Preheat the oven to 160ºC. After the 60-minute baking time, check that the cake is properly cooked by inserting a toothpick into the center, which should come out clean.
  4. Once cooked, turn off the oven and leave the cake inside with the oven door half-open. This will allow it to cool slowly to room temperature without subjecting it to a sudden temperature change.
  5. When the cake is cold, place it in the refrigerator without unmolding it to ensure it maintains its consistency.
  6. When it is time to serve, it's best to cut the pieces directly inside the mold, as it is a type of cake that can easily break if unmolded.
  7. Before serving, sprinkle some sifted cocoa powder or powdered sugar over each piece to decorate and add an extra touch of sweetness.
Recommendations & Tricks
  • Once baked, the cake will separate into three layers: the base will be like a dense pudding, the center a smooth cream, and on top, a fluffy sponge cake. It is important to respect the cooking time and temperature to achieve this magical effect.
  • If you prefer a chocolate-free version, replace the amount of cocoa with the same amount of all-purpose flour. This will create a cake with a similar texture but a more neutral flavor.
  • Use a solid mold, not a removable one, as the batter is very liquid and could spill. Suitable materials include glass, silicone, or aluminum.
  • Use a mold with a diameter of approximately 22 cm or 20x20 cm, with a one-liter capacity. This will help to clearly define the three layers of the cake.
  • When beating the egg whites, ensure the bowl is completely clean and dry; any trace of fat will prevent them from whipping properly. Start with the egg whites to avoid having to clean the beaters before beating the yolks.
  • Preheat the oven accurately to the temperature indicated in the recipe to prevent the cake from cooking unevenly.
  • Allow the cake to cool completely before unmolding to ensure the layers remain intact and well-defined.
Original recipe
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    Pastis Magic 3 Textures of Chocolate | The Catalan Table