The speaker in the video is making a Venezuelan and Mexican dessert called "choco flan". The dessert consists of a chocolate cake at the bottom and a cheese or pudding mixture on top, both of which are cooked together in a mold. The speaker explains that the interesting thing about this dessert is that when it is unmolded, the chocolate cake is on top and the pudding is at the bottom, which is the opposite of how it is assembled.
To simplify the recipe, the speaker is making the dessert on the stovetop instead of in the oven. They start by making a caramel sauce to coat the mold, then prepare the pudding mixture and the cake dough. The cake dough is placed at the bottom of the mold, followed by the pudding mixture.
The dessert is then cooked in a bain-marie on the stovetop for about 1 hour and 20 minutes. After it cools, the speaker unmolds the dessert and shows that the chocolate cake is on top and the pudding is at the bottom.
The speaker notes that making the dessert without an oven is easy and convenient. They invite viewers to try the recipe and provide a link to the recipe in the video description.
Here are the key facts extracted from the text:
1. The dessert being made is called a choco flan.
2. A choco flan is a chocolate cake with a pudding on top.
3. Choco flans are popular in Venezuela and Mexico.
4. The recipe requires a mold with a diameter of 20 centimeters and a height of 8 or 10 centimeters.
5. The ingredients for the caramel include 160 grams of sugar.
6. The ingredients for the pudding include a can of condensed milk, 4 eggs, and a teaspoon of vanilla extract.
7. The ingredients for the cake dough include 200 grams of wheat flour, 165 grams of sugar, 3 eggs, 60 grams of chocolate or cocoa powder, 50 grams of butter, and 125 milliliters of milk.
8. The cake dough is cooked in a bain-marie on the stove for 1 hour and 20 minutes.
9. The water level in the pot should be up to half the height of the mold.
10. The choco flan needs to be checked constantly to ensure the water level does not get too low.
11. After cooking, the choco flan needs to be cooled and then unmolded.
12. To unmold the choco flan, a knife is inserted around the edges to loosen it from the mold.
13. The choco flan is then placed on a deep plate to catch the caramel sauce.
14. The recipe can be made without an oven, using a stovetop instead.