How to make
Sift the cocoa into a bowl, mix it with the hot water and let it cool. In another bowl, combine the sifted flour with the baking powder and salt. In a third bowl, beat the soft butter with a mixer on low speed until you get a creamy mixture. Gradually add the sugar and beat for about 5 minutes.
Add the eggs, lightly whisked in advance, while constantly beating on low speed. Finally add the vanilla. Combine the milk with the cocoa with water. Start adding the flour and cocoa mixture to the butter mixture, alternating between them several times. Continue beating until all the products are mixed very well.
From this mixture, bake 3 layers. Place each layer in a 10 1/4″ (26 cm) form, covered with baking paper, lightly greased and sprinkled with 1 tablespoon of cocoa. Baking each layer takes about 35-45 minutes in a low heated oven. Check if ready with a stick.
For the crème brulee, combine the milk, cream, egg yolks and sugar and bring to a boil on the stove. Dissolve the gelatin in a little water until swollen, melt it and while stirring continuously, add it to the other mixture. Allow the cream to cool well.
Stick the layers together with the crème brulee, and pour the glaze over the entire cake, made from 7 oz (200 g) natural chocolate and butter melted in a water bath. Decorate as desired. The layers end up very moist, so you do not need to syrup them. Leave the Chocolate Cake with Crème Brulee to sit for at least 2-3 hours before serving.
