MAGIC CAKE WITH CHOCOLATE AND COFFEE

Identity Card of the Recipe

180 KCal Calories per serving

Ingrediants

100 g of white flour of type 00
Vanilla essence
1 pinch of salt
200 ml (1 moka with 3 cups) of coffee "
400 ml of milk
1 tablespoon of water
300 g (5 medium) of eggs
90 g of butter
150 g of sugar
40 g of cocoa
1 teaspoon of vinegar

Materials Needed

Tray with dimensions of 25 x 25 cm
Electric whips
Sieve
Bowls of various sizes
Baking paper

Preparation

Please note
To obtain an excellent result, it is important to respect the doses and the order of the ingredients, just as it is essential to pay attention to the temperature of the oven.

Prepare the coffee using a 3-cup mocha.
Gently melt the butter in a saucepan or in the microwave, then collect it in a small bowl and let it cool.
Meanwhile, carefully separate the yolks from the whites. Collect the egg yolks in a large bowl, add the sugar and work the mixture into a cream for ten minutes or until the mass has taken on a fluffy and fluffy consistency.
At this point, add a tablespoon of very cold water and the vanilla essence: continue to work the mixture with the electric whisk, adding the now lukewarm butter.
Add the salt, the cocoa sifted with the flour, continuing to work the mixture. Combine the warm milk with the coffee: mix the mixture to obtain a rather liquid mixture.
Preheat the oven to 130 ° C (ventilated).
Beat the egg whites until stiff, adding a teaspoon of vinegar. Insert the clean electric whisks in the bowl with the egg whites, then work them for a short time: you will have to obtain a semi-whipped mass.
Incorporate the semi-whipped egg whites into the cream, taking care to mix very slowly to avoid letting the mass go limp.

Did you know that
The vinegar is used only to stabilize the mass of egg whites: the flavor will not be perceived at the end of cooking.
To make a magic cake using only cocoa, it is advisable to replace the same dose of coffee with milk. For a faster coffee version, we recommend using soluble coffee instead, and dissolving it directly in milk: in this case, you can eliminate the cocoa and add the same amount of flour.

Pour the semi-liquid and foamy mixture into a 25 x 25 cm mold.
Bake in a hot ventilated oven at 130 ° C (or at 150 ° C in the static function) for 80 minutes.
Remove from the mold, allow to cool, first at room temperature, then in the fridge for a few hours, taking care to cover the pan with cling film.
Gently remove the cake from the pan: you can see that the cake has "magically" divided into three distinct layers: flan (at the base), creamy pudding (in the center), sponge cake (on the surface).
Cut the magic cake with a tailor's thread or with a knife with a moistened blade, then obtain cubes. Serve the magic pie nuts with a sprinkle of powdered sugar.

Alice's comment - PersonalCooker

The magic of this cake lies not only in the realization of the three layers, but also in its incredible simplicity! You can also prepare it in smaller or larger molds, the important thing is to always respect the proportions between eggs, liquid and flour. I will reserve this cake for Father's Day: a sweet gift that smells of coffee, his favorite drink!

Nutritional values and Health Comment on the recipe

That of the Magic Cake with Chocolate and Coffee is a low-energy recipe that is part of the desserts.
Calories come mostly from carbohydrates, followed by lipids and finally proteins.
Carbohydrates tend to be simple, saturated fatty acids and peptides of high biological value.
Cholesterol is very relevant and fibers are present in medium quantities.
The Magic Chocolate and Coffee Cake is not a food that lends itself to all diets.
Especially in the case of hypercholesterolemia, it is advisable to take it in moderate portions and occasionally.
Contains gluten and lactose, therefore it does not lend itself to the diet against related food intolerances.
It should be excluded from the vegetarian diet but not from the vegan one.
The average portion is around 50-70 g (90-125 kcal).