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Double-layer caramel vanilla and chocolate cake

Recipe by Hervé Cuisine

A surprising two-layer cake that flips during baking: a moist chocolate base over a silky vanilla caramel. Inspired by the famous “magic cake”, it is made in a water bath and served cold to reveal its spectacular visual effect.

MediumFrenchServes 8

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Source Video
1h 55m
Prep
45m
Cook
19m
Cleanup
2h 59m
Total

Cost Breakdown

Total cost:$5.65
Per serving:$0.71

Critical Success Points

  • Achieve caramel colour without burning
  • Pour the caramel before it hardens
  • Bain‑marie baking for even cooking
  • Allow the cake to cool at room temperature before refrigeration

Safety Warnings

  • The caramel is very hot; handle with kitchen gloves.
  • Use pot holders to remove the pan from the oven.
  • Do not leave the caramel unattended to avoid burns.

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