Indulge in the rich chocolate flavor and creamy custard texture of this gluten-free magic custard cake. With a simple batter that magically separates into distinct layers during baking, this dessert is sure to impress!
Ingredients: 4 eggs. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract. 3/4 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 2 cups milk, warmed. Powdered sugar, for dusting.
Instructions: Preheat the oven to 325F 160C. Grease and line an 8x8-inch baking dish with parchment paper. Separate the egg yolks from the whites. Place the egg whites in a large mixing bowl and the yolks in a separate bowl. Beat the egg yolks with the granulated sugar until pale and creamy. Add melted butter and vanilla extract, mix until combined. Sift in the gluten-free all-purpose flour and cocoa powder, stir until smooth. Slowly add the warm milk, stirring continuously until well combined. In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate batter until just combined. Pour the batter into the prepared baking dish. Bake for 45-55 minutes or until the top is set but the center is still slightly jiggly. Allow the cake to cool completely in the pan, then refrigerate for at least 2 hours or until chilled. Dust with powdered sugar before serving. Enjoy!
Prep Time: 20 minutes
Cook Time: 50 minutes
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