Kadir's Kodrit Cake

To prepare a delicious chocolate and caramel cake, we start by preparing the batter. In a large bowl, we add the eggs and sugar, whisking them vigorously with a whisk or mixer until we obtain a homogeneous, frothy mixture. Then, we pour in the milk and oil, continuing to mix to incorporate all the ingredients. In another bowl, we sift the flour together with the baking powder and cocoa powder mixed with instant coffee. The latter will add an intense chocolate flavor, but also a slightly bitter aromatic note that will pleasantly contrast with the sweetness of the caramel. We add the dry ingredients to the wet mixture, carefully mixing to avoid lumps. It is important to achieve a smooth and fine batter.

Next, we prepare the caramel. In another bowl, we beat the eggs with the sugar until fluffy. We add the vanilla sugar, rum essence, a pinch of salt, and milk, mixing well. This mixture will form a fine and aromatic cream that will enrich our cake. Now, we move on to caramelization: in a pan, we put the five tablespoons of sugar and let them melt over medium heat, stirring occasionally, until golden. Be careful not to burn it, as the taste will be bitter.

Once the sugar has caramelized, we let it harden a bit, then carefully add the previously prepared caramel mixture. We stir quickly, as the combination will start to boil and produce bubbles. When the mixture is homogeneous, we carefully pour the batter into the center of the pan. Although it may seem to spread, don't worry – during baking, it will rise to the surface, forming a cake with distinct layers.

We preheat the oven to 180 degrees Celsius and place the pan in the oven for about 35-40 minutes. It is essential to do the toothpick test to ensure the batter is well baked. Even if the batter cracks, it is not a problem – the appearance will be masked by the caramel layer. Once the cake is ready, we take it out of the oven and let it cool; patience is the key to success.

After it has completely cooled, we place a serving platter on top of the pan and, with a quick motion, flip the cake. You will see how the layers of caramel, burnt sugar cream, and batter arrange beautifully. The cake keeps well in the fridge, lasting 3-4 days, but it surely won't last that long! Enjoy every slice of this delicacy, which will surely impress everyone who tastes it.

 Ingredients: For the caramel: 800 ml milk, 5 eggs, 200 g sugar, 1 vanilla sugar, 1 rum essence. For the base: 1 egg, 100 grams sugar, 100 ml milk, 100 ml oil, baking powder, 100 grams flour, 3 tablespoons cocoa, 1 tablespoon coffee/instant coffee.

 Tags:  eggs milk flour oil sugar cocoa christmas and new year's recipes vegetarian recipes cake