Ingredients

Caramel:

• 160 g of sugar (180g) = 8 tablespoons,
• 1 mold measuring 20 cm in diameter.

Pudding:

• 390 g condensed milk (1 can),
• The same can of normal milk,
• 4 eggs,
• 1 Teaspoon vanilla extract.

Cake:

• 165 g of sugar = (3/4 cup),
• 3 eggs,
• 200 g of wheat flour = (1 cup and 4 tablespoons),
• 125 ml of milk = (1/2 cup),
• 50g butter at room temperature = (2 tablespoons),
• 60g of chocolate powder = (5 tablespoons),
• 2 teaspoons baking powder.

Preparation

• Place the sugar in the mold and heat over the heat, let it melt until it becomes caramel.
• Make circular movements so that the caramel settles throughout the mold so that it cools and remains firm.
• In a bowl place the eggs, sugar and butter and stir well.Add the milk, flour, chocolate and stir a little more
• Lastly add the baking powder.
• Place in the mold.
• In the blender, place the condensed milk, milk and eggs, beat for 1 or 2 minutes and carefully pour this mixture over the cake.
• Cook in a pot in a water bath for about 1 hour and 20 minutes.
• Remove from the pot, let it cool to room temperature and unmold, it’s ready.