To prepare the caramel: melt the sugar in a non-stick pan till it reaches a nice brown color. Pour the caramel into the cake mold.

To prepare the custard: mix together the beaten eggs, powdered milk, water, sugar, lemon zest, orange zest and vanilla. Add the liquid mixture to the cooled caramel and refrigerate for at least 30 minutes.

To prepare the cake: beat the eggs with the sugar in your mixer bowl until well combined and fluffy.

Add the liquid condiments: oil and milk, then add all the dry ones (cocoa powder, flour, baking powder, vanilla and orange zest. Add the batter onto the custard mixture you previously made.

Pour Hot water in a large pan (almost 3/4 of the pan), place your cake mold in the middle of it (Bain -marie) and cook in a preheated oven on 180° for about 50 to 55 minutes or until the upper part of the cake is totally dry.