A very interesting and tasty pie consists of a delicate custard with caramel and a juicy chocolate biscuit. The most important feature is that all layers of the cake are baked at the same time.
Milk for cream is better to choose the maximum fat content or replace with cream 10-15%.
Be sure to flavor the cream with vanilla, otherwise the taste will be too eggy.
Please note that the eggs should be at least 200 g (4 medium 50 g each without shell), since the cream may not work with a smaller amount, focus on weight, not quantity.

The cake can be baked in a round form with a diameter of 24 cm, square - 20 * 20 cm or in portioned ceramic forms.
Note! Baking time may vary, check the cake for readiness as written below.

In 100 g - 354 kcal

Form volume - 2.3 l
Ingredients
Caramel
Sugar - 120 g
Water - 40 g

Cream
Eggs - 200 g (3-4 pieces)
Milk - 500 g
Sugar - 70 g
Vanilla sugar - 10 g

Biscuit
Eggs - 3 pieces (150-160 g without shell)
Sugar - 80 g
Vanilla sugar - 10 g
Flour - 80 g
Cocoa powder - 20 g
Milk - 30 g
Butter - 30 g

Cooking
Caramel
1. In a saucepan, combine water and granulated sugar. Put on fire and bring to a boil. Cook over moderate heat until the sugar caramelizes to the desired color.
2. Pour hot caramel immediately into a greased form and spread evenly over the bottom.

Cream
1. Combine eggs with sugar and vanilla sugar, mix thoroughly until smooth.
3. Add milk and mix well.

Biscuit
1. Combine flour with cocoa powder and stir until smooth.
2. Combine room temperature eggs with sugar and vanilla sugar. Beat at maximum mixer speed for 8-12 minutes until a stable pattern appears on the surface (the relief lasts at least 10 seconds)
3. Separate 3 tablespoons of beaten eggs and mix them with milk and melted butter.
Return to the main mass of beaten eggs and mix with a spatula.
4. In two additions, add the flour mixture, gently mix with a spatula from top to bottom.

Assembly and baking
1. Set the mold with caramel into a larger mold.
2. Pour liquid cream over caramel.
3. Spread the biscuit dough on top.
4. Cover the form with foil, and pour boiling water into the lower form.
5. Bake in an oven preheated to 180 ° C at an average level without convection for 50-60 minutes. Check readiness by pressing on the surface, it should spring, and the biscuit should not stick to your fingers.
6. Cool the pie completely and refrigerate for at least 2 hours, preferably overnight.
7. Cover the form with a dish and turn the cake over onto it.
8. Serve with soft creamy caramel or caramel sauce.

*Note!
The baking time may differ from that stated in the video, be guided by your oven, and also consider the material from which the mold is made.

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