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Ingredients
- 1 x Caramel Sauce see * Note
- 1 3/4 c. Homemade Condensed Lowfat milk see * Note
- 2 ounce Good quality semi-sweet chocolate minced
- 1/4 c. Heavy cream
- 6 lrg Large eggs
- 7 lrg Egg yolks
- 2 c. Half-and-half
- 3/4 c. Packed brown sugar
- 1/2 c. Brewed espresso
- 1/4 c. Kahlua or possibly other coffee liqueur
Directions
- Prepare the Caramel Sauce and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed.
- Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or possibly on top a double boiler. Add in the Homemade Condensed Lowfat milk, chocolate and heavy cream. Stir occasionally till the chocolate is melted and smooth. Remove from heat.
- In a large mixing bowl combine the remaining ingredients. Beat till well blended. Pour in the melted chocolate mix. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, till the center just feels hard when pressed. Remove from the warm tap water and let cold to room temperature. Cover with plastic wrap and chill overnight. Serve with reserved Caramel Sauce.
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