The Impossible cake with caramel
ingredients:
- 150 g very fine semolina
- 75 cl of milk
- 100 g chopped dark chocolate
- 3 eggs
- 180 g caster sugar
- 1 vanilla pod
- 2 c. tablespoons water
method:
In a saucepan over medium heat, put 80 g of sugar. Add water (about 2 tablespoons) while stirring briskly.
Remove from heat when the caramel is golden. Pour the hot caramel in the bottom of a cake pan.
In a saucepan, heat milk with the remaining sugar and the vanilla pod to the boil.
Add the semolina slowly in milk, stirring.
Reduce heat and let the preparation cook, stirring for 6 min. Remove the pan from the heat and divide the mixture in half.
Add chopped chocolate to one and stir until the chocolate melts.
Preheat oven to 180 ° C.
Lightly beat the eggs and then share in both preparations. Mix well until smooth.
Pour your mixture into the caramelized white mold, and pour over the other chocolate preparation.
Bake in water bath in the oven for 30-35 min.
Let cool the semolina cake for 5 minutes, then unmold and serve.
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