Chocolate Custard Cake

We went shopping yesterday and got supplies for three different projects – the passthrough doors, the bus roll sign and the new TV stand we’ll be building – so we can’t wait to start with everything as soon as we can. The lumber (especially the bus roll one) didn’t fit in our car so we had to coordinate with my cousins, who drive a van, to come pick it up with us; that’s why it took us so long to get started. It’s all at our place already, though, and if the weather cooperates we’ll be able to begin sanding this afternoon.

A few days ago I wanted something for dessert and, when I found this cake while browsing Foodgawker, it really intrigued me. I had a ton of stuff to do that evening though so I begged Andoni to make it. He usually doesn’t prepare desserts, but it turned out really well. If you bake this cake, don’t be surprised with how the batter looks right before it goes into the oven: it’s very liquid and lumpy from the egg whites but something magical happens inside the oven and it comes out looking like this. It actually reminded me of a chocolate version of the typical Pastel de Arroz.

Chocolate custard cake

Chocolate Custard Cake

Recipe tweaked from White on Rice Couple
  • 1/2 cup (110g) butter
  • 2 1/2 cups 2% milk
  • 1 cup (115g) flour
  • 1/2 cup (40g) Dutch-process cocoa (I use Valrhona)
  • 4 large eggs, separated
  • 1 3/4 cups white sugar
  • 2 Tbsp coffee, warm
  • 1 tsp vanilla extract

Preheat the oven to 325°F (160ºC). Melt the butter let it cool down a bit. Warm the milk. Whisk the flour and cocoa powder. Whip the egg whites until stiff peaks are formed. In another bowl, beat the egg yolks and sugar until foamy and light. Add the melted butter, espresso, and vanilla and beat until incorporated. Mix in the flour mixture, then whisk in the milk slowly. Batter will be very liquid. Fold in the egg whites, 1/3 at a time, until you only see small (pea-sized) lumps. Batter will still be liquid, but lumpy. Pour the batter into a prepared pan (we used a brownie pan) and bake for 55-60 minutes; when you shake the pan, center should be slightly jiggly. Let it cool down before slicing and serving.

What do you think? Share your opinion in the comments.

16 thoughts on “Chocolate Custard Cake

    1. Ainhoa Post author

      Yes it’s similar to pudding! It actually has three different textures when baked – the bottom crust, the middle layer which is custard/pudding, and the top soft & fluffy one.

    1. Ainhoa Post author

      Glad you like it Amanda! It does have flour however (1 cup). If you check my recipe list there’s a flourless chocolate cake that is divine (I really want to make it again soon). I can’t wait to start with the bus roll sign, but I’ve myself a promise that I won’t start with it until we’re done with the pass through doors and the TV stand. Even if I already have all the materials. Otherwise it’s just a mess…

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