O Bolo Pudim é uma sobremesa verdadeiramente mágica e uma das favoritas em muitas casas portuguesas e brasileiras. Combina o melhor de dois mundos: um bolo de chocolate húmido e fofo na base, com um pudim de baunilha cremoso e suave por cima, tudo coberto por uma generosa camada de caramelo. A sua preparação surpreende, pois as camadas trocam de lugar no forno, resultando numa apresentação espetacular que vai encantar todos à mesa.

Ingredientes

  • 4 Ovos
  • 1 Chávena (chá) de açúcar
  • 1 Chávena e meia (chá) de leite
  • 1 Chávena (chá) de sumo de laranja
  • 2 Chávenas (chá) de farinha
  • 1 Chávena (chá) de chocolate em pó
  • 1 Colher (sopa) de fermento pó
  • Raspas da casca de laranja
  • 1 Pitada de noz-moscada e canela
  • 3 Ovos
  • 1 Lata de leite condensado
  • 2 Medidas de de leite ( use a lata do leite condensado como medida)
  • 1 Pitada de baunilha

Preparação

  1. Bata os ovos com o açúcar. Junte os restantes ingredientes. Depois do preparado estar homogéneo, unte uma forma com manteiga e espalhe uma grande quantidade de caramelo liquido na forma. Coloque o preparado do bolo na forma.
  2. Preparação do pudim, bata os ovos com o leite condensado e misture no fim os restantes ingredientes. Depois coloque a mistura na mesma forma, por cima do preparado do bolo.
  3. Num tabuleiro grande coloque agua a ferver para que a forma fique dentro desse tabuleiro a cozer em banho-maria. Deixe no forno a 180ºc durante 30minutos. Desenforme apenas em frio.

For those who fancy a bit of kitchen magic, here is the English version of this showstopper.

Chocolate Pudding Cake (Bolo Pudim)

This dessert is a delightful piece of culinary magic, beloved in both Portuguese and Brazilian cuisine. It consists of two distinct layers: a rich, moist chocolate and orange cake at the bottom and a silky, smooth vanilla flan-style pudding on top, all draped in a luscious caramel sauce. The “magic” happens during baking; you pour the lighter cake batter in first, followed by the denser pudding mixture, and they miraculously switch places in the oven.

The result is a show-stopping dessert that looks incredibly impressive but is surprisingly straightforward to assemble. The combination of dark chocolate, bright orange zest, and warming spices in the cake provides a perfect contrast to the creamy, delicate vanilla pudding. It’s an ideal make-ahead dessert for a special occasion, as it needs to chill completely before being dramatically inverted onto a plate.

For the best results, ensure the cake is completely cold before you attempt to unmould it, which allows the pudding to set firmly. If the caramel sticks to the tin upon release, you can gently warm the tin on the stove to liquefy the remaining caramel and pour it over the cake.

Ingredients

For the Caramel:

  • 1 cup Caster Sugar
  • 1/4 cup Water

For the Chocolate Orange Cake:

  • 4 Eggs
  • 1 cup Caster Sugar
  • 1 ½ cups Milk
  • 1 cup Orange Juice
  • 2 cups Plain Flour
  • 1 cup Cocoa Powder
  • 1 tbsp Baking Powder
  • Zest of 1 Orange
  • A pinch of Nutmeg and Cinnamon

For the Pudding:

  • 3 Eggs
  • 1 can (approx. 400g) Sweetened Condensed Milk
  • 2 measures of Milk (use the empty condensed milk can)
  • A splash of Vanilla Extract

Method

  1. Preheat your oven to 180°C (350°F / Gas Mark 4). You will need a Bundt tin or a round cake tin and a larger roasting tray for the water bath (bain-marie).
  2. First, make the caramel. In a small, heavy-bottomed saucepan, gently heat the sugar and water over a medium-low heat, stirring until the sugar dissolves. Increase the heat and boil without stirring until it turns a deep amber colour. Immediately and very carefully pour the hot caramel into your Bundt tin, swirling it around to coat the bottom and sides. Set aside.
  3. To make the cake batter, beat the 4 eggs with the sugar in a large bowl until light and fluffy. Gradually add the milk and orange juice, mixing to combine.
  4. In a separate bowl, sift the flour, cocoa powder, baking powder, nutmeg, and cinnamon together. Add the dry ingredients to the wet ingredients in batches, mixing until you have a smooth, homogenous batter. Stir in the orange zest.
  5. Pour the cake batter into the caramel-coated tin.
  6. To make the pudding, simply whisk the 3 eggs with the sweetened condensed milk, the 2 cans of milk, and the vanilla extract until well combined.
  7. Gently and slowly pour the pudding mixture over the back of a spoon on top of the cake batter in the tin. The layers will remain separate.
  8. Place the Bundt tin inside the larger roasting tray. Carefully pour boiling water into the roasting tray until it comes about halfway up the sides of the cake tin. This water bath will ensure the pudding cooks gently and evenly[10][11].
  9. Carefully place the trays in the preheated oven and bake for about 30-40 minutes, or until a skewer inserted into the centre comes out clean from the cake layer. Cooking times may vary, so check for doneness.
  10. Once baked, remove from the oven and carefully lift the cake tin out of the water bath. Allow it to cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight. Do not attempt to unmould it while warm[10].
  11. To serve, run a thin knife around the edges of the tin to loosen the cake. Place a large serving platter over the top of the tin and, in one swift motion, invert the cake onto the platter. Serve chilled.