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Chocolate Magic Custard Cake


4 eggs, at room temperature
1 teaspoon vanilla extract
1 and 1/4 cup sugar
110g butter (1/2 cup), melted and cooled
1/2 cup all purpose flour
1/3 cup and 2 tablespoons unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting


  • Preheat oven to 320F (160C).
  • Grease a 8×8 inch baking pan and line it with parchment paper.
  • Separate egg whites and yolks.
  • Beat egg whites in a bowl until stiff and put aside.
  • Whisk egg yolks, vanilla extract and sugar until creamy.
  • Add melted butter and mix for half a minute.
  • Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
  • Pour the milk gradually and continue whisking.
  • Add in the egg whites, one third at a time and gently stir with a whisk. Don’t overmix, just stir until combined.
  • Pour this runny batter into the baking pan and bake for 60 minutes.
  • The centre of the cake will still be jiggly when removed from oven.
  • Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
  • Slice it in the size you like and dust with powdered sugar right before serving.
  • You can garnish it with fresh fruit too.
  • Keep it in refrigerator until you finish it all.

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