Name: Aïna’s Magic Cake
Yield: 1 servings
Ingredients: 100 g white sugar; 60 ml mineral water; a little butter; 3 eggs whole eggs; 100 g plain flour; 100 g butter; 100 g sugar; 100 g dark chocolate; 8 g baking powder; 6 eggs whole eggs; 370 g condensed milk; 370 ml whole milk; vanilla essence

Aïna’s Magic Cake

Surprise cake with a caramel base, chocolate sponge cake and flan, cooked in a bain-marie. During baking, the layers become inverted.

Ingredients

Servings:

Ingredients for the caramel

100 gwhite sugar
60 mlmineral water
a little butter

Ingredients for the sponge cake

3 eggswhole eggs
100 gplain flour
100 gbutter
100 gsugar
100 gdark chocolate
8 gbaking powder

Ingredients for the flan

6 eggswhole eggs
370 gcondensed milk
370 mlwhole milk
vanilla essence

Nutritional Information

Per 100 g

Calories

259 kcal

Protein

6.6 g

Fat

12.3 g

Carbohydrates

30.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Initial preparation

Preheat the oven to 180 ºC one hour before baking the cake.
Grease the mould with butter and set it aside.

Prepare the caramel

Bring the water and sugar to a boil until they reach the colour and texture of caramel, approximately 15–20 minutes.
Do not stir the mixture; if necessary, move the pan.
Pour the caramel into the mould.

Prepare the chocolate sponge cake batter

Sift the flour and add the baking powder.
Melt the chocolate and butter in a bain-marie and stir until combined.
In a large bowl, beat the whole eggs with electric beaters. When they start to bubble, gradually add the sugar and continue beating until they triple in volume, about 10 minutes with electric beaters.
When the eggs have tripled in volume, add the chocolate and stir with a spatula until the mixture is smooth.
Gradually incorporate the sifted flour with the baking powder while stirring.
Pour the batter over the caramel at the bottom of the mould.

Prepare the flan

Pour the condensed milk from the can into a saucepan.
When the can is empty, fill it with whole milk and warm it gently while stirring, so that the whole milk is added to the saucepan with the condensed milk and both are tempered together.
Place the whole eggs in a bowl and, with the immersion blender touching the bottom and without lifting it, blend them so they do not foam.
When the eggs are blended, add the tempered condensed milk and whole milk, and continue blending for a couple of minutes.
Pass the mixture through a chinois strainer.
Pour it over the contents of the mould, placing a spatula under the stream to prevent it from making a hole in the batter.

Baking in a bain-marie

The oven must have been preheated to 180 ºC for one hour before baking.
Heat the water for the bain-marie, as it must be added hot.
Place the mould inside the bain-marie pan and fill the pan with hot water to three quarters (0.75) of the height of the mould.
Bake at 180 ºC for 60 minutes.
After 30 minutes, cover the cake with aluminium foil.
Check whether it is cooked with a toothpick.
Let it cool and unmould it.

Recommendations & Tricks

The mould must be a one-piece mould, made of glass, silicone, aluminium, etc. It must not be a springform mould, because when the flan goes underneath, it leaks out of the mould. You need a pan for the bain-marie that the mould fits into.

Original recipe

View or download the original PDF document.

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