½ cup sugar to caramelize
800 ml of milk
½ cup sugar
100 g sugar
100 ml of melted butter
100 ml of milk
100 g flour
1 tablespoon cocoa
1 teaspoon baking powder
Sprinkle ½ a cup sugar evenly over the bottom of a crown-shaped cake dish (26 cm diameter in the upper part and about 1.8 liters volume). Place in a preheated to 180°C oven and caramelize. Monitor often to avoid burning the sugar. Once the color turns to amber, remove the dish from the oven.
Meanwhile, prepare the two other mixtures. In a bowl, whisk the eggs with the sugar from the first group of ingredients until creamy. Slowly pour in the milk continuing to stir. Flavor with vanilla.
In another bowl, beat the egg and sugar from the second group of products. Then add the cocoa, butter and milk. Thicken with the flour and baking powder.
Pour the milk mixture into the cake tin first. Then gently pour over the cocoa mixture, trying to spread it evently as you do so (but without stirring).
Bake the Kadir Kodrit cake in a water bath at 180°C about 50 minutes. Let cool in the water bath and refrigerate for 1 night.
Serve the Kodrit Kadrit unmolded on a plate, always chilled.