Makes 1 13×9 cake

Ingredients:

For the custard topping

3 cups milk
2/3 cups sugar
1 Tbsp vanilla extract
2/3 cups flour
16 Tbsp unsalted butter (2 sticks)

For the cake

6 eggs, separated
1/3 cup sugar
1/3 cup unsweetened cocoa (sifted, then measured)
1/3 cup flour
1/2 tsp baking powder

butter, for greasing pan

For the syrup

1 cup sugar
1 cup water
1/2 tsp rose water or orange blossom water syrup (optional)

For the chocolate topping

8 oz semi sweet baking chocolate
6 Tbsp vegetable or canola oil

 

 

 

For the custard topping:

Heat up the milk, sugar and vanilla extract until steaming. Meanwhile, ladle enough milk into the flour to create a thick slurry. Pour it back into the milk mixture and heat until it resembles thick vanilla pudding. Be sure to whisk well as you go, so that lumps do not form.

Let cool completely, then beat in the butter.

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For the cake:

Preheat the oven to 350F. Grease a 13×9 cake pan generously with butter. (You can use a smaller pan, but you’ll have to increase the cooking time)

In a large bowl, whisk together the cocoa, flour, and baking powder.

Next, Beat the egg whites until foamy, then gradually add the sugar until glossy, stiff peaks form.

Do your best not to do laps in those luscious white waves.

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Next, fold the golden balls of sunshine, a.k.a. egg yolks, into the egg white mixture.

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Now, fold the cocoa mixture into the egg white mixture. Spread the thick, fluffy cocoa brown batter into the cake pan.

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Bake about 25 minutes. Meanwhile, write a thank you note to someone you love. It’ll make their day!

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For the syrup:

Simmer the sugar, water, and orange blossom water (or rose water) until the sugar dissolves, about five minutes. Sneak a taste of this sweet elixir.

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Then, use a fork to poke a few holes on the cake. Pour the syrup over the hot cake until…
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… you have your very own swimming pool. Let sit until completely absorbed.

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For the chocolate topping:

Melt the chocolate over a double boiler and stir in the oil.

NOTE: The first time I made this cake, I didn’t use enough oil, so it was too brittle to cut nicely (that’s what I get for trying to be healthy!). I adjusted the recipe, so your topper might look a little different than mine.

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To assemble:

Top the cake with the cooled custard cream, spreading it out evenly with a spatula. Then pour on the chocolate topper and smooth it out. Deliciousness.

You can also just dust on cocoa powder if you don’t want to mess with the chocolate (it will look like the top of a piece of Tiramisu).

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Refrigerate until the chocolate sets, then slice into squares.

 

http://globaltableadventure.com/2013/01/17/recipe-...te-ice-cube-cake-ledene-kocke/