Magical Chocolate Cake




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Magical Chocolate Cake

    Preparation time

    About half an hour

    Cooking time

    60-80 minutes + 3/4 hours cooling




    About 16 5x5cm servings


  • 65g flour 00
  • 50g unsweetened cocoa powder
  • Fabbri Minitopping Chocolate Syrup
  • 350ml whole milk
  • 125g melted butter
  • 4 eggs at room temperature
  • 150g sugar
  • 1 cold water fridge spoon
  • 1 teaspoon lemon juice
  • Semi half vanilla bean (or a teaspoon of vanilla extract)
  • 1 pinch of salt

  • To decorate:
  • > Cacao powder
  • > Fabbri Minitopping Chocolate Syrup


To prepare the magical chocolate cake first we separate the egg whites from the yolks.

In a bowl, whip the egg whites with a pinch of salt: midway through add a teaspoon of lemon juice and continue whipping until they become white and fluffy.
Melt the butter in a saucepan and let it cool down.
In a stand mixer (or with an electric whisk) whip the yolks with the sugar. When they will become transparent, add a tablespoon of cold water and the seeds of the vanilla bean. Continue whipping for 10 minutes, then add the melted butter.

Heat the milk and put it aside.

Stop the mixer and add the flour, sifted together with the cocoa, stirring gently from the bottom up so as not to deflate the mix.
Add to the warm milk, by stirring with a wooden spoon, some Fabbri Minitopping Chocolate Syrup. Make sure it dissolves completely, then add it to the mixture obtained above along with the whipped egg whites. Stir the mixture very gently.

Preheat the oven to 150 °C (unventilated mode).
Butter the baking pan and line it with parchment paper, pour in the magical cake mixture (it is very runny, but don't be worried!) and bake for 60-80 minutes (depending on your oven).

After baking, remove the cake from the oven, let it cool completely, cover it with foil and let it rest in the refrigerator for 3-4 hours to solidify. Remove it from the pan and cut it with a straight blade knife, sprinkle it with cocoa powder and serve it with Fabbri Minitopping Chocolate Syrup.


Recipe and picture from the blog Forno e Fornelli.


Chef's tip

Use a square baking pan 20 cm wide with fairly high sides (or a baking sheet whose area is the same as the square pan, again with high edges) or if you have a round baking tin, it must have a maximum diameter of 22 cm (and high edges).