Brazilian Chocolate Surprise Pudding Cake
This Brazilian showstopper hides a delicious trick: a light chocolate cake batter and a silky flan custard are poured into the same mold and naturally bake into two distinct, magical layers. Finished with a velvety brigadeiro chocolate sauce, it's a guaranteed crowd-pleaser that looks far more impressive than the effort it takes.
🛒 Ingredients
12 servings
- 3½ oz (100 g) softened margarine
- 3 egg yolks + 3 egg whites (for the cake batter)
- 3 whole eggs (for the flan custard)
- 1½ cups (300 g) sugar, plus extra for the caramel
- ½ cup (125 ml) milk
- ½ cup (50 g) sweetened cocoa powder
- 1½ cups (190 g) all-purpose flour
- 1 tbsp baking powder
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1⅔ cups (397 ml) whole milk (use the empty condensed milk can to measure)
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Directions
- 1
Preheat oven to 350 °F (180 °C). Melt a few tablespoons of sugar in a dry saucepan over medium heat until a golden caramel forms. Quickly pour it into a Bundt or ring mold, tilting to coat the bottom and sides evenly. Set aside.
- 2
In a large bowl, beat the 3 egg yolks with the sugar and margarine until pale and fluffy. Stir in the flour, cocoa powder, and milk, then mix in the baking powder.
- 3
Whip the 3 egg whites to stiff peaks and gently fold them into the chocolate batter with a spatula, using slow upward strokes to keep the batter airy.
- 4
Pour the chocolate batter into the caramel-lined mold and smooth the surface.
- 5
In a blender, combine the 3 whole eggs, condensed milk, and measured milk. Blend until smooth. Very slowly pour this liquid mixture in a thin stream over the batter — do not stir. The layers will separate naturally as they bake.
- 6
Place the mold in a deep roasting pan filled with hot water (bain-marie) and bake for approximately 1 hour, until a skewer inserted in the center comes out clean.
- 7
Allow to cool completely, then refrigerate for at least 2 hours before unmolding. Drizzle with a soft brigadeiro sauce (condensed milk + cocoa powder + butter, stirred over low heat for a few minutes) just before serving.
💡 Chef's Tip
The two-layer magic depends on density: pour the flan mixture very slowly and never stir after. When unmolded, the flan will naturally sit on top. This dessert is even better the next day — the layers firm up beautifully overnight in the fridge.
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