Ever since I saw a version of this cake on Instagram, I couldn't rest until I made it! And I didn't regret it! At first, I was a little reticent, as I'm not a big flan fan, but the idea of ​​a chocolate cake with a creamy vanilla layer intrigued me.

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

Ingredients

For 8 to 10 people

• 160 g caramel sauce (I used Royal brand)

For the cake

• 120 g unsalted butter, at room temperature

• 250 g unleavened flour

• ½ teaspoon of baking soda

• ½ teaspoon of baking powder

• 60 g of raw cocoa powder

• ¼ teaspoon fine salt

• 100 g brown sugar (or coconut)

• 100 gr of fine sugar

• 2 eggs

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

For the pudding

• 1 x 400 gr can of evaporated milk

• 1 x 400 gr can of condensed milk

• 120 g natural cream cheese, at room temperature

• 3 eggs

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

Preparation

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

2. Start by making the cake. Sift the flour, baking soda, baking powder, cocoa and salt into a bowl. Place the butter and both sugars in a mixing bowl. Beat with the paddle option, for 3 minutes, until you obtain a very fluffy and creamy mixture.

3. Add the eggs, one at a time and mix well. Add the flour mixture alternately with the curdled milk, 3 times. Transfer the cake batter to the prepared pan, leveling gently with the back of a spoon.

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

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

6. Gently turn the cake out onto a plate and store in the refrigerator until cold or overnight. To serve, drizzle with more caramel, cut into slices and enjoy!

*Recipe adapted from this recipe