Chocolate pudding

Directions

• Preheat the oven to 180°C. 
  Place a pudding mold (approximately 22 cm in diameter) inside a larger mold, so that the pudding mold is in the center, and set aside.
• To make the syrup, in a pan, melt 1 cup of sugar over medium heat, stirring constantly until you obtain a golden caramel. 
  Be careful not to burn. 
  When the caramel is ready, remove it from the heat immediately and pour it into the pudding mold. 
  Rotate the mold to cover the bottom and part of the sides with the syrup. 
  Let cool.
• In a bowl, mix 2 cups of sugar and cocoa powder.
• In another bowl, beat the eggs. 
  Add the sugar and cocoa mixture to the beaten eggs and mix well.
• Heat the milk, but do not let it boil. 
  Add the heated milk to the egg and sugar mixture, stirring continuously.
• Add the vanilla essence to the mixture and mix well.
• Pour the mixture into the caramelized pudding mold.
• Cover the pudding mold with aluminum foil.
• Pour hot water into the larger mold (where the pudding mold is) until it reaches about half the height of the pudding mold.
• Place in the preheated oven and bake in a bain-marie at 180°C for approximately 1 hour, or until the pudding is firm. 
  You can check the firmness of the pudding by inserting a toothpick into the center; 
  if it comes out clean, the pudding is ready.
• Remove the pudding mold from the oven and let it cool completely.
• Refrigerate for a few hours or overnight so the pudding sets.
• To unmold, run a knife along the sides of the pudding to loosen it, place a serving plate over the mold and carefully turn it upside down.