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First heat the oven and prepare the form. In a taller bowl put the 4 tablespoons of sugar and caramelize. When the sugar is melted, rotate the form to distribute it evenly over all the walls of the vessel.
In a bowl, mix the eggs with the sugar until it melts. Add the milk and vanilla. Mix everything well and pour into the bowl lined with caramel.
Separately, prepare the worktop. In a bowl, beat the egg with the sugar until it becomes a light cream. Gradually add the milk and oil, stirring constantly. The flour is mixed with cocoa and baking powder then incorporated into the egg cream, stirring slowly.
The top composition is overturned in the middle of the burnt sugar composition. It will seem to you that it has spread in the vessel, but it is not so. Do not mix in them. The form is baked for 50-60 minutes. During this time the magic will happen. The two compositions will be separated into two different layers.
To see if it's ready, do the toothpick test. Remove from the oven and allow to cool completely. Refrigerate for 2-3 hours, then turn over. The cocoa top, syrupy in abundance of caramel sauce will be the basis of the cake, and on top will be the burnt sugar cream.