It’s Magically Delicious!
You can see three very distinct layers in the picture. Yet this is not some complicated three-layer cake. In fact, it couldn’t be any easier, unless somebody else baked it for you!
It truly is a magic cake, because you are only going to prepare one batter to get all three of those layers. That’s right, one batter goes into your pan and magic things happen to it while it is in the oven. When it is finished baking, a delicious three-layer cake will emerge.
Don’t be alarmed by the very thin appearance of the batter, either. This is not your typical thick cake batter. By using melted butter, a relatively large amount of milk and very little flour, this thin batter is able to separate during the cooking process into a spongy top layer, a custard-like middle layer and a dense, fudgy bottom layer.
Be sure you read the Quick Tips included here for a better understanding of how this works. It is VERY important that you process your eggs correctly, or the separation will not take place distinctly and you will be disappointed with the results. These special handling instructions are not difficult, you just have to pay attention to detail and work carefully with your eggs.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: After you have separated the eggs, let the whites sit out and warm completely to room temperature (takes about 30 minutes) before you start beating them, as it is easier to beat air into warm eggs. Add a small pinch of salt to your egg whites before you start. This helps them break up. Beat the egg whites at low speed, gradually increasing mixer speed to medium-high until VERY STIFF peaks form that are smooth, moist and shiny, and stand straight up without folding over when you pull out the beaters.DO NOT beat them past this point, or they will liquefy again.
Recipe and photo courtesy of Vera Zecevic at omgchocolatedesserts.com