Magic cake with chocolate cream

Melt the butter Occelli in a small pot: once melted, let it cool to room temperature

Meanwhile, whisk the egg yolks with 150 g of sugar in a bowl (keeping the egg whites aside in another bowl). Use an electric mixer or, if not available, a simple hand whisk.

When the two ingredients are well combined into a frothy mixture, continue whisking and add a tablespoon of cold water, the vanilla extract, salt and cold melted butter (in that order).

After beating the mixture for a couple more minutes, add the sifted flour and mix it in several times, stirring carefully to combine well.

Now heat the milk in a pot:  when it is hot enough, add it to the mixture, pouring it in a little at a time and always stirring very well to avoid lumps and obtain a perfectly homogeneous and smooth batter.

Whip the egg whites (not very stiff) together with about half a teaspoon of lemon juice. Gently incorporate them into the batter, mixing from the bottom up.

Line a square baking tray (approx. 20 cm side) with baking paper, transfer the mixture and bake in a preheated oven at 160°C for approx. 55-60 minutes (or until golden brown).

Once it has come out of the oven, allow the cake to cool at room temperature and then place it in the refrigerator for at least 2 hours to allow it to firm up.

After 2 hours, cut the cake into squares, place them on a serving plate and decorate with a light sprinkling of icing sugar.

Then prepare the accompanying chocolate cream. Put 70 g of sugar and about 1 glass of water in a pot and, stirring with a wooden spoon, bring to boil to obtain a rather thick syrup.

At this point, remove the saucepan from the heat and add the chopped chocolate, stirring well until it has melted completely.

Put the pan back on the heat and let the cream run, without stopping to stir, until it reaches the right consistency (it should be neither too liquid nor too thick).

Once it is ready, let it cool a little and then drop it on each square of magic cake.

Now you can serve the cake!