Chocolate

Since I saw a version of this cake on Instagram that I have not rested until I do it! And I didn't regret it! At first, I was a little reticent, because I am not a big enjoyer of "Flan", but the idea of ​​a chocolate cake with a creamy vanilla layer intrigued me.

Make this recipe! It's really worth it. It is special (and sophisticated) enough to take to Christmas dinner. Everyone will love it.

 Ingredients

For 8 to 10 people

  • 160 gr of caramel sauce (I used the Royal brand)

For the cake

  • 120 gr of unsalted butter, at room temperature

  • 250 gr flour without yeast

  • ½ teaspoon soda baking soda

  • ½ teaspoon powder yeast

  • 60 gr raw cocoa powder

  • ¼ tsp of thin salt

  • 100 gr of brown (or coconut) sugar

  • 100 gr of thin sugar

  • 2 eggs

  • 200 ml of milk (with 1 teaspoon of cider vinegar or mixed lemon juice - will cause curdled milk)

For the pudding

  • 1 x 400 gr evaporated milk

  • 1 x 400 gr can of condensed milk

  • 120 gr of natural cream cheese, at room temperature

  • 3 eggs

  • 2 teaspoons vanilla paste (I used folder, but you can use the seeds inside a vanilla pod)

 

Preparation

  1. Heat the oven at 160ºC. Grease a generously with butter bundt cake. Drizzle the base with caramel sauce. Place the pan inside a baking dish and set aside (later it will fill with water to bake the cake).

  2. Start by making the cake. Sift flour, baking soda, yeast, cocoa and salt into a bowl. Place the butter and both sugars in a bowl of the mixer. Beat with the shovel option, for 3 minutes, until you get a very cute and creamy mixture.

  3. Add the eggs one at a time and incorporate well. Add the flour mixture alternately with curdled milk 3 times. Transfer the cake pasta to the prepared shape, Nivele gently with the back of a spoon.

  4. Advance to the pudding. Place all ingredients in a blender glass. Beat for about 15 seconds until well mixed. Drizzle over the chocolate cake pasta. Cover the pan with parchment paper, followed by aluminum foil, and close well. Put the pan inside the baking dish and put hot water until it reaches about 2 cm in the pan.

  5. Bake for 1 hour. Run the pan after 30 minutes to cook evenly. The cake is ready when an inserted toothpick comes out almost clean (mine took 1 hour and 20 minutes to be ready). Remove from water bath and let it cool completely.

  6. Gently turn the cake to a plate and store in the refrigerator until cold or at night. To serve, drizzle with more caramel, cut into slices and delight!

*Adapted recipe of this revenue




Ver todos os posts