00:11Today, we're making a cake that seems like magic.
00:15Just one batter.
00:16And you get several layers.
00:21The best part is that the batter seems way too runny.
00:25But don't you worry, because that's where the magic begins.
00:32If you want to write down the ingredients, now is a good time.
00:35You can pause the video and take your time writing them down.
00:42Let's dive right in.
00:44125 grams of butter.
00:46As you can see, I've got it nice and soft.
00:50I took it out of the fridge so it would get that soft texture.
00:53And I'm adding 3 quarters of a cup of sugar, about 150 grams.
01:00Thanks to having the butter softened, it blends together quickly with just a stir.
01:05And you'll turn this into a sugary cream, super fast.
01:11To this, we add 4 egg yolks.
01:15But heads up, we're going to use the whites too.
01:18So keep them handy.
01:21What do I do?
01:22Very simple.
01:24Just mix in the yolks by stirring the cream.
01:30Once they're completely incorporated, we're going to add a pinch of salt to enhance the flavors.
01:38And speaking of flavors, let's give it an extra boost with a splash of vanilla.
01:44Once again, we're going to mix it using the same technique, simply stirring the mixture.
01:52Now for the dry ingredients.
01:55First, we're going to add pure cocoa powder.
01:593 tablespoons, which is about 30 grams.
02:03And also, 100 grams of flour, regular all-purpose wheat flour.
02:09Roughly 3 quarters of a cup.
02:11And we mix again.
02:14Do it slowly at first, unless you want to cover your entire kitchen in a cloud of flour.
02:24You'll see a thick paste starting to form once it's lump-free.
02:29That's when you start adding the milk.
02:32Mind you, the half liter of milk, or two and a half cups, you'll add it like this.
02:40Splash by splash.
02:43That'll be the quickest way for it to blend in and leave you with no lumps at all.
02:50Once the milk has been absorbed, you add another splash.
02:55And so on, until you've worked in all the milk.
03:05Now, we have the cream ready, except for what I promised you.
03:09Using the whites from the 4 eggs we had left over.
03:18The key is to mix everything gently.
03:24But before using the whites, we're going to whip them.
03:27And I'll explain to you that it's much easier than it seems.
03:31You take a whisk and give it some muscle.
03:34That's it.
03:35If you use electric beaters, you'll finish faster.
03:38You're going to keep stirring it and stirring it until you see that it's totally firm.
03:44And if you want to know if it's perfect, you have to be brave.
03:51If you turn the bowl upside down and it doesn't fall out, the egg whites are whipped to perfection.
03:59Now we add the egg whites, but little by little.
04:04So we set the egg whites aside.
04:06Grab the bowl with the chocolate cream.
04:08And we're going to gradually add the egg whites in.
04:12Do it like this in small spoonfuls and big spoonfuls.
04:17You add them and then with gentle folding motions, you mix them in.
04:24So it gradually blends together.
04:27And this chocolatey mix gets that soft texture given by the air trapped inside the bubbles of the egg whites.
04:39Be careful to take your time because we want to keep as much air in there as possible.
04:45As in any good recipe.
04:49A little bit of patience is going to be the key to improving the result.
04:56In this case, we need it to gently mix, bit by bit, all the egg white into this mixture.
05:06And don't worry if you see it has a bit of texture and the finish isn't perfect.
05:11In the oven, this sorts itself out.
05:14But it should turn out just like you see it.
05:21So get your pan ready because we're going to fill it.
05:32If yours isn't, line it with parchment paper and you'll guarantee a perfect release.
05:47And just like that, with no more fuss, I'm heading to the oven.
05:50I have it preheated to 160 degrees Celsius, around 295 Fahrenheit.
05:59And the key is to leave it in until it sets around the edges.
06:05In my case, it took 50 minutes because when you take it out of the oven, it doesn't look like
06:14much yet.
06:15But you have to let it cool down really well.
06:19In the middle, you can see it's still a bit wobbly.
06:24Cover it with some paper towel, so the temperature drops evenly.
06:29And then keep it, once it's lukewarm, in the fridge or refrigerator, until it's time to enjoy it.
06:37It benefits from chilling, so I recommend at least a couple of hours.
06:53Even though the cream didn't look pretty, you can see that the result actually does.
06:59Cut it into portions.
07:02And enjoy!
07:03Look at the inside!
07:05How moist and delicious this cake is going to be!
07:12Mmm, how can it be this delicious, look, three layers in a single batter?
07:20And note that it also works as mini cakes!
07:25You see, it works perfectly!
07:29And now a close-up of the texture, so you can see the difference between the layers that magically form
07:35in the oven.
07:40What do you think once it's cut?
07:44Mmm, it's so good!
07:47Do you dare to put that liquid mixture into your oven?
07:54Música
07:56You
