Steamed Caramel Pudding on Moist Choc Cake - 蒸布丁焦糖上湿润巧克力蛋糕

What could be a better summer dessert than moist cake with a caramelized pudding, baked to create ooey gooey bliss! You will love it's chocolaty goodness and tender texture, it is both rich and delicious! The combination of chocolate and caramel, it's just irresistible!

... Happy baking!


~ Steamed Caramel Pudding on Moist Choc Cake ~

Caramel:
50 g sugar
45 ml water
Fry sugar in a wok until golden brown then add water, stir till dissolve and pour into a grease cake tin immediately, leave aside.

Pudding:
30 g custard powder
160 ml evaporated milk
65 ml water
50 ml condensed milk
2 eggs, beaten
1 tsp vanilla essence
Mix all the above ingredients, sieve the batter and pour into the caramelized cake tin, steam HIGH for 20 minutes.

Cake:
180 g butter
160 g sugar
200 g evaporated milk
2 eggs, beaten
100 g cake flour
50 g cocoa powder
1 tsp baking powder
1 tsp baking soda
25 g chocolate chips

1. Cook butter, milk and sugar over SMALL heat till dissolve and set aside to cool.
2. Add beaten eggs into (1) and mix well.
3. Sift flour, cocoa powder, baking powder and baking soda, mix well into (2).
4. Sieve the batter, pour into the pudding and add the chocolate chips
5. Cover the cake batter with aluminum foil, steam HIGH heat for 45 minutes.
6. Over turn the cake tin when it is cool, cut it slices and served.






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