Gâteau Magique au Chocolat
The process is gloriously wrong—stiff whites barely folded into a watery batter—and the result is three textures in one: custardy, pudding-like and souffléed.
- Makes10 to 12 servings
- Cook Time1½ hours
- Active time plus cooling40 minutes active, plus cooling
The oven is where the magique happens. During baking, the batter separates into three distinct layers: a firmish custard-like bottom, a softer pudding-like center and an airy, souffléed crown. Either natural or Dutch-processed cocoa works, but the latter lends a darker, richer hue. For proper texture, make sure to allow the cake to cool completely before slicing. Leftovers will keep in the refrigerator for a day or so; bring to room temperature and dust with cocoa before serving.
Don’t use cold eggs or milk. The eggs and milk need to be at room temperature before mixing so the batter will separate as it cooks and rise properly.
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