Magic Chocolate Cake by Cyril Lignac

This chocolate magic cake develops contrasting layers while baking: a light top, a creamy center and a denser base.

Ingredients

• 125 g unsalted butter
• 500 ml milk
• 4 large eggs, separated
• 150 g sugar
• 70 g flour
• 45 g unsweetened cocoa powder

Method

1. Preheat the oven to 150°C.
2. Melt the butter and allow it to cool slightly. Warm the milk until lukewarm.
3. Whisk the egg yolks with the sugar until the mixture becomes pale.
4. Mix in the melted butter.
5. Combine the flour and cocoa powder, then add them to the yolk mixture.
6. Gradually pour in the lukewarm milk, mixing continuously.
7. Whip the egg whites until stiff peaks form.
8. Briskly whisk two spoonfuls of egg white into the batter. Gently incorporate the remaining whites in several additions. The batter will be very liquid, and some pieces of whipped egg white may remain visible.
9. Pour the batter into a lined or silicone 26 cm round cake pan.
10. Bake for approximately 55 minutes.
11. Cool completely, then refrigerate for at least 3 hours before unmolding and serving. The center may appear slightly liquid when it leaves the oven but will set as it cools.