1 1/2 cups of sugar (270 g)
2 tablespoons of water
4 eggs
2 egg yolks
4 cups of heavy cream fresh (960 ml)
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 tablespoon of grated lime zest
1 tablespoon of coffee grounds
2 envelopes of vanilla sugar (20 g)
200 g of milk chocolate, broken into pieces
1 1/2 cups of sugar (270 g)
2 tablespoons of water
4 eggs
2 egg yolks
4 cups of heavy cream fresh (960 ml)
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 tablespoon of grated lime zest
1 tablespoon of coffee grounds
2 envelopes of vanilla sugar (20 g)
200 g of milk chocolate, broken into pieces
In a small saucepan, combine half the sugar and water and cook over high heat, stirring occasionally with a wooden spoon, until caramelized (approximately 2 minutes)
Transfer to a cake pan with a hole in the center, 20 cm in diameter and 8 cm in height
Spin the cake pan to cover the bottom and sides with the caramel. Reserve
In a large bowl, mix together the eggs, egg yolks, and remaining sugar until smooth (approximately 1 minute). Reserve
In a large saucepan, combine heavy cream, cinnamon, nutmeg, lime zest, coffee grounds, and vanilla sugar and cook over medium heat, stirring occasionally, until boiling (approximately 2 minutes)
SLOWLY add the heavy cream to the egg mixture, mixing until smooth. Reserve
Preheat oven to 180°C (medium)
In a medium saucepan with 3 cups of water (720 ml), place a refractory bowl with the chocolate
Cook over low heat until the chocolate melts (approximately 3 minutes)
Mix delicately
Transfer the chocolate to the bowl with the reserved mixture and mix carefully until smooth
Place in the prepared cake pan
Bake in a preheated oven at 180°C, wrapped in a water bath, until firm (approximately 1 hour and 30 minutes)
Let cool
Cover with plastic wrap and refrigerate for about 2 hours
Unmold on a plate and serve
460 calories per slice
