How to make
Preheat the oven to 320°F (160 °C). Prepare a cake form with a hole, butter it very well. You're going to be baking in a water bath.
In a casserole, melt the butter and chocolate. Leave it aside. In a bowl, beat the eggs and sugar until whitened. Add the chocolate mixture, stir. Sift the flour with cocoa and baking powder directly over the bowl and stir the 2 mixtures with a spatula or wooden spoon until homogeneous.
In a bowl, pour in the milk, condensed milk, carefully stir in the eggs and cream cheese. Beat with the mixer on low just to homogenize.
In the cake form, first pour in the mixture with the chocolate, the cake batter, then the liquid mixture slowly and carefully on top.
Pour warm water into a tray, the water level needs to reach up to 3/4 the height of the cake form. Put the cake form in it.
Bake at 320°F (160 °C) for about 1 hour. Check with a wooden skewer - it needs to come out of the cake dry, without crumbs stuck to it.
Leave the ready cake in the oven for 10 min. Take it out, leave to cool completely in the form. After it's cooled, slide a warm knife along the edges of the form to separate it from the walls. Place a warm platter on top of it and carefully invert it. It's ready to serve.
Source: Silvita and Culinary Adventure.
Notes: It's a really good, tasty cake, which looks like Kodrit Kadir to some extent. During baking, the layers will swap places - the egg cream will fall to the bottom, while the cake will rise to the top. When you flip it over you get a 2-layer cake with a tasty juicy chocolate layer on the bottom and a soft egg cream on top. You can add caramel if desired.
