Chocolate Custard Cake

Simple, easy and fun to make. The batter divides itself into 2 layers. A cake layer on top and a custard like layer on the bottom. It's great for an after dinner dessert when you don't have a lot of time to prepare something fancy. You can make a vanilla version by omitting the cocoa and using 2 tbsp of vanilla bean paste instead. Add the paste just before the melted butter.

Serves 9
4 eggs at room temp and separated
1 tbsp water
3/4 cup sugar
1 stick of butter melted
6 tbsp cocoa powder
6.5 tbsp flour
2 cups warm milk
1 tsp vanilla
1 tsp vinegar

Preheat the oven to 325 and spray a 9x9 inch baking pan with baking spray. Beat the egg whites and vinegar on high with an electric mixer until stiff peaks form. Set aside. Beat the egg yolks, water and sugar on high until the mixture thickens and is pale yellow in color. Add the vanilla and melted butter. Mix together the flour and cocoa together. Turn the mixer on low and add to the egg yolks in 3rds. Scrape down the sides of the bowl and finish with the warm milk. Using a hand wisk, add the egg whites to the mix in 3rds. Gently combine until the whites are just incorporated. Pour the mix into the prepared baking dish. It will be the consitancy of thin pancake batter. Bake for 1 hour and let cool completely before serving.