Chocolate mould

Serves: 12

INGREDIENTS
4 cups (1000ml) milk
1 cup (150g) cocoa powder
1 cup (200g) sugar
2 egg yolks
5 eggs
vanilla essence, to taste
1 cup caramel, to line ovenproof dish

PREPARATION
Dissolve cocoa in part of the milk, inside a saucepan.
After it has dissolved completely, stir in the remaining milk.
Stir in sugar until completely dissolved.

Cook mixture over a medium heat. Bring to the boil.
Remove from heat and cool until slightly warm.
Whisk eggs and egg yolks slightly and add them to the mixture.

Pour mixture into a fluted ovenproof dish, lined in caramel.
Bake for 1 hour in a moderate oven, over another tin with 2-3cm of hot water. Remove from oven and cool completely before turning out.

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