1Turn on the oven to 180ºC (Celsius). Place a tray (I have 2 round shapes without hole: I used the smallest to make the cake and the most to put the water) with boiling water, since the cake-pudding will bake in a water bath. Barring a round shape without hole with caramel.
2Beat the sugar with the 3 whole eggs. Add the melted butter and stir again. Add the flour, the chocolate, the baking powder and the half cup of milk. Beat well. Pour into the mold on the caramel and set aside.
3Beat well all the ingredients together and pour over the cake batter.
4This is when the batter of the cake "swallows" the pudding and yes it keeps in contact with the caramel ... which certainly has a chemical explanation!
5Place in the oven to cook in a water bath about an hour (mine was a little longer... I had the oven in very low heat). Remove from the mold after cooling completely. If you want to make it for a lunch, the best is to make it the day before, because if you remove from the mold while still warm it can break!