I love to prepare desserts. I can honestly say that this is the part I love the most when cooking. I actually prefer developing and preparing desserts than eating them. And I like eating them a lot.

Anyway, a while ago, I told you about the Romania version of Creme Brulee, or better said Creme Caramel. Vlad absolutely loves this recipe and would eat it every week if possible. Me, I am more of a chocolate kind of girl. So, by combining these two preferences, I ended up making this dish.

After documenting how to make a creme brulee cake that would blend our preferences, I discovered a recipe called Chocoflan. This dessert is a Mexican one and is also known as the impossible cake. The reason for that? During the baking process, the layers get reversed.

Anyway, I am not here to tell you how to make Chocoflan as the cake only stood as a reference to what I did here. So, here goes.

• In a mixing bowl, combine the eggs with the egg yolks, vanilla paste, and sugar.

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• Whisk them until they become pale and creamy. Pour the cold milk and the double cream, stirring to combine. Let this rest and move your focus to the chocolate layer.
• Take another mixing bowl. Combine the flour, cocoa powder, and baking powder.
• You will need a third mixing bowl, but be sure it is a big one. Beat the eggs with the sugar and vanilla extract until light and pale. Gently pour the melted butter in there, stirring continuously as you do so. Add a tbsp or so at a time, and don't stop stirring. You don't want scrambled eggs.
• When you finish combining the butter and the eggs, fold in the dry ingredients and combine them well.
• Finally, add the chopped chocolate, the chocolate liqueur (if using) and mix everything.

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• Leave this bowl to rest as well, and continue with the caramel base.
• In a saucepan, place the sugar with the water and vinegar, then start making the caramel. You add the vinegar because you want the caramel to be more liquid and easy to maneuver.
• Keep the pan on medium heat and stir from time to time. The caramel should form in about 5-8 minutes, depending on your stove. When it's ready, add the pinch of salt and stir.

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• Pour the caramel into a tall 22 cm tart dish and turn the dish to coat its walls with caramel. Don't kill yourself to make it perfect. 1-2 cm should be enough.
• Top the caramel with the brownie mixture.

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• Then gently pour the egg-milk one.
• Place the dish in a pan. Pour water into the pan so the tart dish will be half submerged.
• Bake in the preheated oven at 160 degrees Celsius (320 F) for 1 hour and a half. When done, let it cool down completely, then place it in the fridge for a couple of hours.

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• Take a knife and detach the cake's margins from the dish. Place a big plate over the tart dish and carefully turn everything as you would a Tart Tatin. Shake the dish a little to release the cake.
• I suggest you let it sit some more in the fridge before you serve it. Overnight would be best. Anyway, here is a sample of how this cake looks on the inside.

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So there you have it - this is how you can make the most delicious chocolate creme caramel cake. It is not as if the classic Creme Caramel or the Chocoflan are not fabulous dishes. They are amazing and can satisfy every food preference. What this dessert does is offer a combination of texture and tastes that will stay with you long after you finish the plate.

* I really hope you will give this sweet treat a try, and when you do, give us a tag on Instagram.