Chocolate Custard Cake
All credit for the original recipe goes to giverecipe.com
This Chocolate Custard Cake is a happy medium between a fudge brownie and chocolate cake. They are lighter than a brownie, but still rich and tasty. The whole recipe can be made in one 8×8 pan, cut them up into small party bites, or freeze and save for a lunchbox treat. In the meantime, just enjoy the nutritional benefits of real raw cocoa powder and no refined ingredients.
P.S. try frosting them with my Cream Cheese Icing http://priscillajohnsonntc.com/index.php/2016/10/25/tangy-cream-cheese-frosting/
- 4 free-range eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups coconut sugar
- 110g butter (1/2 cup), melted and cooled
- 1/2 cup Bob’s Red Mill Baking 1 to 1 flour
- 1/3 cup and 2 tablespoons raw cocoa powder (be sure to taste test your batter as you may not need the full extra 2 tbsps)
- 2 cups heavy whipping cream, lukewarm
- Preheat oven to 320F (160C).
- Grease a 8x8 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 coconut sugar until creamy.
- Add melted butter and mix for half a minute.
- Add the flour and raw cocoa powder. Mix with a whisk until incorporated well.
- Pour the heavy whipping cream 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 in the refrigerator for at least 1 hour.
- Cut and serve.
- Store any leftovers in the refrigerator or freeze.
- All credit for the original recipe goes to giverecipe.com