Magic cocoa cake: the recipe for a chocolate dessert with three different consistencies

Step 4
Gradually mix in the cocoa-flour mixture, running the electric whisk at minimum speed.

Step 5
Stir in the lukewarm milk

Step 6
The end result should be a rather liquid mixture

Step 7
Mix the egg whites in a bowl and, as soon as they begin to swell, add the lemon juice.

Step 8
When the egg whites are half beaten, add them to the cocoa mixture and stir gently with a spatula.

Step 9
Pour the prepared dough into a 23 cm diameter square pan, line it with baking paper and place it in a static oven at 150 °C for about 80 minutes. Once the time is up, take the cake out of the oven, let it cool to room temperature and then put it in the fridge for at least a couple of hours.

Step 10
Now take the cake out of the tin and cut it into squares.

Step 11
Place the magical cocoa cake on a serving plate, sprinkle with powdered sugar, bring to the table and serve.

Advice:
Instead of the vanilla extract used here to flavor the cake, you can also add the seeds of a berry, or you can add a pinch of cinnamon, cardamom, or the grated peel of an orange and a lemon.

If you want, you can replace the icing sugar that you sprinkle on the cake just before serving so that it does not get soggy in the fridge with bitter cocoa powder, Fiordilatte ice cream or a scoop of diplomatic cream. , a spoonful of whipped cream , a spoonful of

For this recipe, get very fresh eggs, preferably organic eggs from free-range chickens, and use them only at room temperature to create a soft and foamy mixture.

Storage :
The magic cocoa cake can be stored at room temperature, under a glass lid or in a special airtight container for no longer than 2-3 days.