Brazilian Chocolate Pudding Cake (Bolo Pudim)

Directions

1. 1

   Preheat oven to 350 °F (180 °C). Grease and flour a 10-inch Bundt or tube pan thoroughly.

2. 2

   Make the caramel: cook the 2 cups of sugar in a dry saucepan over medium heat without stirring until it turns deep amber. Carefully pour in the boiling water, stirring quickly. Pour straight into the prepared pan and let it set for 5 minutes.

3. 3

   Make the flan: blend the condensed milk, 395 ml of whole milk and the 3 eggs in a blender for 5 minutes until completely smooth. Set aside.

4. 4

   Make the chocolate batter: in a large bowl, whisk the 2 eggs with the 2 cups of sugar, then stir in the flour, cocoa powder, baking powder, milk and oil until you have a lump-free batter.

5. 5

   Pour the flan mixture gently over the set caramel, sliding it down the side of the pan so as not to disturb the caramel layer.

6. 6

   Slowly ladle the chocolate batter on top of the flan — the two layers will magically swap during baking, no intervention needed.

7. 7

   Cover with foil and bake in a water bath at 350 °F for 1 hour 30 minutes, removing the foil for the last 15 minutes. A skewer inserted in the centre should come out clean.

8. 8

   Cool completely in the pan — at least 2 hours at room temperature or overnight in the fridge — then run a thin knife around the edges before inverting onto a deep-rimmed serving plate.