Chocolate Pudding Cake with Caramel Recipe – Portuguese Dessert

1. Preheat the oven to 180ºC (350ºF).
2. Prepare a 20–22 cm (8–9 inch) bundt or round pan and set up a water bath (a larger pan with water) to bake the dessert in.
3. Place the pan with water in the oven right away to warm up with the oven.

Make the caramel:

1. In a small heavy-bottomed saucepan, heat the sugar with 1 tbsp water (optional: a few drops of lemon juice to prevent crystallization).
2. Let it melt without stirring until you get a light caramel color.
3. Pour the caramel into the prepared pan and spread a little around the edges (you may also use store-bought caramel if preferred).

Make the chocolate cake:

1. In a bowl, mix the dry ingredients (flour, baking soda, cocoa, and salt). In another bowl, beat the eggs with the sugar and vanilla.
2.  Add the milk and stir.
3. Gradually incorporate the dry ingredients until smooth, then mix in the melted butter.
4. Pour the batter over the caramel in the pan and set aside.

Make the pudding:

1. Blend the pudding ingredients in a blender or with a whisk until smooth.
2. Carefully pour the pudding mixture over the chocolate batter using a spoon or spatula to minimize disruption.
3. Place the pan in the oven inside the water bath and bake for 45–60 minutes.
4. Halfway through, cover the top with aluminum foil to prevent the cake from browning too much.
5. Test with a skewer; it should come out almost dry.
6. Let it cool in the pan, then refrigerate overnight (in the pan).
7. Before unmolding, run a thin knife around the edges and dip the pan in boiling water briefly to loosen the caramel. 
8. Invert onto a plate and serve.

Adapted from a Recipe by: Dentes e Doces