Choco Caramel Cake

first
460 grams sugar
100 gr of water
6 egg yolks btr
6 egg whites btr
fresh fruit

two
140 gr flour
60 g cocoa powder
100 gr melted butter

Custard Ingredients:
50 grams sugar
6 egg yolks btr
500 ml of liquid milk

Method:
Heat up 300 grams sugar into caramel, pour the water, stirring until thick. Pour into heat-resistant bowl beroles butter.
Custard: Mix all ingredients and stir until sugar dissolves, pour into the caramel, the team into the oven until cooked.
Cake: Beat 100 grams sugar and egg yolks until fluffy. Shake 60 g of sugar and egg whites until stiff, then pour into egg yolk mixture and stir well.
Add B ingredients, stir well, pour the custard up.
Bake with the fire on for 20 minutes. Lift, then baked again under fire for 10 minutes.