Ingredients:
- 4 eggs, room temperature and separated
- 1/2 cup + 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter or margarine, melted
- 6 1/2 tablespoons all-purpose flour
- 1/3 cup Bedre Milk Chocolate Wafers, melted
- 1/2 teaspoon salt
- 2 cups lukewarm milk
- Powdered sugar for dusting
Directions:
- Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan and set aside.
- In a metal bowl, beat egg whites with a hand mixer on low for 30 seconds, then add 1 tablespoon white sugar and continue beating on high until stiff peaks form. Set aside
- In a separate large bowl, use hand mixer to beat egg yolks with 1/2 cup sugar until light and fluffy, about 2-3 minutes. Add vanilla, butter and melted chocolate; continue mixing for an additional 2-3 minutes.
- Fold in flour and salt.
- Slowly beat in milk until completely incorporated.
- Gently fold egg whites (1/3 at a time) into batter. Note: this will seem extremely difficult to do gently since your egg whites will float around in the batter as you fold. Don’t worry: you should still see some white bits in the batter when you’re finished. Be sure not to whisk the egg whites, since doing so will deflate your cake.
- Pour batter into prepared pan and bake for 40-55 minutes in preheated oven, or until the custard layer has set and the center of the pan jiggles only slightly when shaken.
- Serve warm or allow to chill overnight for at least 6 hours before dusting with powdered sugar and serving. Store leftovers in a tightly sealed container in the refrigerator.
Details
Prep Time: 20 minutes
Cook Time: 50 minutes
