brownie magic custard cake ~ highly recommended 布朗尼魔术蛋糕 ～强推

ingredients (8 inch square pan, lined)

125g butter. melted and cooled
4 large eggs, separated
1 tbsp bailey’s chocolate luxe (substitute with vanilla paste or chocolate extract)
150g caster sugar
45g cocoa powder
110g cake flour
1 tsp espresso powder
1 tbsp water
500g full cream milk
pinch of salt
80g walnuts, chopped

食材（8寸方形烤盘、铺上烘焙纸）

黄油 125克、溶化并冷却
鸡蛋 4大颗、蛋白和蛋黄分开
巧克力百利酒 1大匙（可用香草糊或巧克力香精替代）
绵白糖 150克
可可粉 45克
蛋糕粉 110克
浓缩咖啡粉 1小匙
水 1大匙
全脂奶 500克
盐 1小撮
核桃仁 80克、切碎

Directions/做法

 whisk egg yolk lightly then add in bailey’s and sugar
whisk till sugar has dissolved and batter is pale
蛋黄略打散后加入百利酒和糖
打发至蛋糊变奶白色、糖溶化为止

 add in ingredients in this order:
melted butter
食材根据以下次序加入:
溶化黄油

 pour in sifted cocoa flour, cake flour, espresso powder
then top with 1 tbsp water
and lastly with milk
i DID NOT blend after addition of each ingredient
倒入过筛的可可粉、面粉和咖啡粉
倒入一大勺水
最后加入牛奶
每加入一份食材后我没刻意搅拌

 whisk everything together till batter is no longer lumpy
set aside
搅拌至面糊无面粉颗粒即可
待用

 add salt to egg white and beat till stiff peaks (i beat it till it looked dry)
add meringue to batter above in 3 additions
蛋白中加入盐、打发至硬性状（我打至干性）
蛋白霜分 3次拌入以上面糊

 fold well
(i find it easy to fold using the egg whisk)
拌匀
（用打蛋头翻拌会好使些）

 fold till there are no more big lumps of meringue
拌至没有大块蛋白霜即可

 pour half portion of batter into pan then sprinkle with chopped walnuts
烤盘中倒入半份面糊、撒上切碎的核桃仁

 pour on remaining batter
tap pan and level surface
倒入剩余面糊、轻拍烤盘，表面刮平

 bake in centre rack of 150 degrees C preheated oven for 50-60 mins
(i baked for 54 mins)
do note that the cake should jiggle a bit since the internal has yet to set
if you overbake, you WILL NOT get the 3 layers
送入预热至 150摄氏度中层烤箱烤 50-60分钟
（我烤了 54分钟）
注：考好的蛋糕取出时，中间会有些小摇动
千万不要烤过了～多那么一分钟，蛋糕就施展不了魔法啦

 allow cake to cool, then chill for a few hours IN THE CAKE PAN
unmould only after cake has set
i chilled it overnight
蛋糕待凉后，连盘冷藏
待蛋糕定形后再脱模
我就隔夜冷藏