Three layers from the same dough?
It sounds incredible, doesn’t it?
Well, it’s true!
And it’s delicious, those that call you all day long.
I recommend you to try the mold first if it is detachable, because the dough is really liquid and it may spill, it happened to me once.
The magic of the cake is in the relationship between the size of the mold, the baking time and the quantity of dough, if one of those is changed, it won’t have three layers.
Ingredients (22 cm (8.7 in) of diameter for round molds, 20 cm (7.87 in) of side for squared molds):
4 eggs (whites separated from yolks)
A few drops of lemon juice
1-teaspoon vanilla extract
150 g sugar (5.3 oz.)
125 g melted butter (4.4 oz.)
70 g all purpose flour (2.5 oz.)
50 g cocoa powder (1.8 oz.)
500 ml milk lukewarm
Preheat de oven at 160ºC (320ºF)
Beat the whites with the lemon drops to stiff peaks and reserve.
Mix the flour and the cocoa, sift and reserve.
Beat the yolks with the sugar until it gets whitish.
Add the vanilla extract.
Add the butter, melted, but not hot.
Add the flour and the cocoa and mix until there are no lumps.
Finally, add the milk and beat.
Pour the dough in a previously greased mold.
Bake for 50 minutes approximately, top must be like a sponge cake and bottom must be creamy.
Finally, take out of the oven, let it cool down in a rack and refrigerate for 3 or 4 hours.
Before serving, you can dust some cocoa or icing sugar.
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