Pudding Cake

This recipe has an incredible result, half is cake and half is pudding,… besides being very delicious.

Ingredients to caramelize the cake pan:

• 1 cup (full) of sugar

Ingredients for the cake:

• 150g (3 heaping tablespoons) of butter or margarine
• 1 cup of sugar
• 3 eggs
• 1 and ½ cup of all-purpose flour
• ½ cup of chocolate powder
• 1 tablespoon of baking powder
• ½ cup of milk

Ingredients for the pudding:

• 1 and 1/2 cups sweetened condensed milk
• 3 cups of milk
• 3 eggs

Directions:

1. First caramelize a large round cake pan with sugar. To do this add the sugar in the pan and let it melt over low heat. During this process, stir occasionally until the sugar is all melted and with a “light caramel” color (do not leave too dark because sugar can embitter). Then turn off the heat and spread the caramel by tilting the pan around all sides, or using the back of a wooden spoon. (As the caramel is cooling, it will adhere more easily.) Set it aside.
2. Preheat oven to 350-400° F (about 180-200°C).
3. For the cake, use a cake mixer and mix the butter well with sugar. Add the eggs and continue mixing. Then add the flour, the chocolate powder, baking powder and milk and continue mixing everything. Then pour the mixture over the round caramelized cake pan.
4. For the pudding, mix all ingredients in a blender and then pour over the cake mixture that is already in the round cake pan.
5. Bake in a bain-marie (the water of bain-marie should already be hot) for about 1 hour.
6. Once ready, allow to cool and refrigerate.
7. Unmold the next day. Once unmolded, you will have a beautiful two-layer dessert.

Total Time / Yield:

• About 1 hour and 30 minutes plus waiting time until next day to unmold / 12 servings