To prepare a delicious caramel and cocoa cake, the first step is to caramelize the sugar. Use a heavy-bottomed saucepan and place it over medium heat. Add the sugar and stir constantly to prevent burning. It is essential to be careful, as the sugar can become bitter if left on the heat too long. When the sugar turns golden and has a liquid consistency, quickly pour it into a baking dish (33/26 cm) and spread it evenly over the entire surface. Let it cool, and in the meantime, you can continue with the next step.
In a large bowl, mix the eggs with the milk, sugar, and vanilla essence. This mixture will form the creamy base of the cake. Make sure all the ingredients are well incorporated, and the mixture becomes homogeneous. Once you are done with the egg cream, it is time to deal with the cocoa batter. Mix the ingredients for the batter in another bowl, taking care to mix them for 2-3 minutes. The final consistency should be similar to that of sour cream, meaning slightly runny but dense.
Once you have obtained the cocoa dough, carefully pour it over the egg cream in the baking dish, being careful not to mix the two layers. Now, get ready to use the bain-marie method. Place the cake dish into a larger dish, such as one from the stove, and add warm water to the outer dish. This will help the cake bake evenly. Place the dish in the preheated oven at 180 degrees Celsius and let it bake for about 50 minutes. Check if the chocolate layer is done by the toothpick test: if it comes out clean, the cake is perfectly baked.
After the cake is baked, let it cool completely in the dish, then cover it with plastic wrap and refrigerate it for a few hours or, ideally, overnight. This step is crucial to allow the flavors to meld. When you are ready to serve the cake, turn the dish upside down and invert it onto a flat plate. Cut the cake into portions and enjoy the combination of sweet caramel and cocoa layer. This cake will surely be a delight for everyone who tastes it!
In a large bowl, mix the eggs with the milk, sugar, and vanilla essence. This mixture will form the creamy base of the cake. Make sure all the ingredients are well incorporated, and the mixture becomes homogeneous. Once you are done with the egg cream, it is time to deal with the cocoa batter. Mix the ingredients for the batter in another bowl, taking care to mix them for 2-3 minutes. The final consistency should be similar to that of sour cream, meaning slightly runny but dense.
Once you have obtained the cocoa dough, carefully pour it over the egg cream in the baking dish, being careful not to mix the two layers. Now, get ready to use the bain-marie method. Place the cake dish into a larger dish, such as one from the stove, and add warm water to the outer dish. This will help the cake bake evenly. Place the dish in the preheated oven at 180 degrees Celsius and let it bake for about 50 minutes. Check if the chocolate layer is done by the toothpick test: if it comes out clean, the cake is perfectly baked.
After the cake is baked, let it cool completely in the dish, then cover it with plastic wrap and refrigerate it for a few hours or, ideally, overnight. This step is crucial to allow the flavors to meld. When you are ready to serve the cake, turn the dish upside down and invert it onto a flat plate. Cut the cake into portions and enjoy the combination of sweet caramel and cocoa layer. This cake will surely be a delight for everyone who tastes it!
Ingredients
For the caramel: 250 g sugar For the chocolate cake: 4 eggs 250 g sugar 200 ml milk 3 tablespoons cocoa 300 g flour 50 ml oil 1 packet baking powder For the burnt sugar cream: 6 eggs 800 ml milk 100 g sugar 1 packet Bourbon vanilla extract