Ingredients
14 oz sweetened condensed milk
14 oz whole milk
1 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tablespoon plus 1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon unsalted butter, melted
4 large eggs, at room temperature
1 tablespoon vanilla extract
A dash of salt
Whipped cream
Preparation
Pre-heat the oven to 350º F. Spray a bundt pan with nonstick spray. Blend together well the condensed milk, the whole milk, cocoa, sugar, cornstarch, butter, eggs, vanilla, and salt. Pour mixture into the prepared pan. Bake in Bain-Marie for about 40 minutes (I placed my bundt pan inside of a large glass baking dish with water poured into the glass dish until it reached half way up the bundt pan.). Let cool on a rack and then refrigerate for about 2-4 hours or longer. Unmold carefully, cut and serve with whipped cream.
