Chocolate Magic Custard Cake

Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.

In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.

In large bowl, beat egg whites to stiff peaks. Set aside.

In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.

With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.

Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.