Prajitura isteata cu ciocolata / Magic chocolate custard cake

De mult timp voiam sa incerc reteta de prajitura isteata, mi se parea ceva wow sa pui o singura compozitie la cuptor si sa iasa 3 straturi :D Ei bine, fix asa iese! :) Blat dens, crema fina gen sarlota si topping pufos :) Prajitura isteata cu ciocolata. Pentru varianta simpla, cu vanilie, omiteti pudra de cacao.

Ingrediente:

• 500ml lapte
• 125g unt
• 4 oua
• 100g faina*
• 40g cacao
• 150g indulcitor natural (dupa gust)
• 1 lgt extract de vanilie
• 1 lgt rom Stroh (sau esenta de rom)

Mai intai separam ouale si batem albusurile spuma cu un praf de sare. Amestecam faina si pudra de cacao. Mixam indulcitorul, untul si galbenusurile pana la omogenizare.

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Adaugam apoi vanilia, romul, laptele cald si faina amestecata cu pudra de cacao. Incorporam albusurile in compozitia de galbenusuri in 3 transe. Amestecam usor, cu miscari circulare, sa pastram compozitia aerata.

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Ungem o tava (aprox 20*30cm) cu unt si o tapetam cu hartie de copt, apoi turnam compozitia in ea Stiu, e foarte lichida, nu va speriati :) O coacem aprox 40-50 min in cuptorul preincalzit la 170C, pana e inchegata dar inca tremura puutin centrul :)

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Acum vine partea grea, trebuie lasata sa se raceasca de tot, ideal peste noapte. Eu nu am avut rabdare si de aceea nu s-a taiat frumos. Insa a fost super buna si asa! :) Pofta mare!

*Merge si cu o faina fara gluten.

ENGLISH VERSION 

I’ve beek wanting to try the magic cake for a long time, it seemed so amazing to put in the oven only 1 mixture and to get 3 layers :D Well, it just magically transforms like that! :) Dense layer, creamy custard and fluffy topping :) Magic chocolate custard cake. For the simple vanilla option, skip the cocoa powder.

Ingredients:

• 500 ml milk
• 125 g butter
• 4 eggs
• 100 g flour*
• 40 g cocoa
• 150 g natural sweetener (to taste)
• 1 tsp vanilla extract
• 1 tbsp Stroh rum (or rum essence)

First separate the eggs and beat the egg whites with a pinch of salt until they form stif peaks. Combine the flour and cocoa powder. Mix the sweetener, butter and egg yolks until smooth.

Add the vanilla, rum, warm milk and flour+cocoa. Fold in the egg whites in the egg yolk mixture in 3 batches, mixing gently, with circular movements to keep the batter aerated.

Grease a dish (approx 20*30 cm) with butter line with baking paper and pour the batter. I know it’s very fluid, don’t worry :) Bake for 40-50 min at 170 C, until it comes together but stil a little jiggly in the center :)

Now comes the hard part, you have to let it cool comletely, ideally overnight. I didn’t wait and that’s why mine didn’t cut out so nicely. But it was super delicious like that, too :) Enjoy!