Caramel chocoflan

Name: Caramel chocoflan
Ingredients: 250 g sugar; 6 eggs; 800 ml milk; 100 g sugar; 1 packet Bourbon vanilla extract; 4 eggs; 250 g sugar; 200 ml milk; 3 tablespoons cocoa; 300 g flour; 50 ml oil; 1 packet baking powder; 1500 ml water

Dessert - Caramel chocoflan by Valentina G. - Recipia

Caramel chocoflan starts with caramelized sugar, which turns bitter quickly if it gets too dark. The egg-and-milk custard ends up beneath the cocoa cake, and when you turn it out, the layers switch places; I serve it cold, in thin slices, so you can see both clearly. Prep: 20 minutes. Cook: 55 minutes. Rest: 4 hours. Total time: 5 hours and 15 minutes. Servings: 12. About 443 kcal and 11 g protein per serving.

Ingredients

For the caramel

250 g sugar

For the custard

6 eggs
800 ml milk
100 g sugar
1 packet Bourbon vanilla extract

For the chocolate cake

4 eggs
250 g sugar
200 ml milk
3 tablespoons cocoa
300 g flour
50 ml oil
1 packet baking powder

For the water bath

1500 ml water

Preparation

1. Put 250 g sugar in a saucepan and caramelize it over medium heat for about 5 minutes, until it turns amber. Pour it immediately into the 33 × 26 cm pan and tilt the pan quickly to coat the bottom. 2. Mix 6 eggs with 100 g sugar, 800 ml milk and the Bourbon vanilla extract, then pour the custard into the pan over the caramel. 3. Mix 4 eggs with 250 g sugar, 200 ml milk, 3 tablespoons cocoa, 300 g flour, 50 ml oil and the baking powder for 2-3 minutes, until you have a batter the consistency of sour cream. Pour it over the custard. 4. Set the pan inside a larger pan and pour 1500 ml water into the outer pan. Bake in an oven preheated to 180°C for about 50 minutes, until a toothpick inserted into the cocoa cake comes out clean. 5. Leave the cake in the pan until completely cool, about an hour. Cover it and refrigerate for at least 3 hours, or overnight. 6. Turn the pan over onto a serving platter or a pan with raised sides and lift it off carefully, then slice.

Notes

Keep covered in the refrigerator for up to 3 days; you can bake it a day ahead and turn it out just before serving. A cold slice goes well with black coffee. You can replace the Bourbon vanilla extract with a packet of vanilla sugar. This dessert contains eggs, dairy and gluten. If serving it in the evening, start in the morning, because the cake needs to cool and spend a few hours chilling. Medium eggs and whole milk give the custard the right consistency for turning out. For the caramel, take it off the heat when the sugar is golden amber; very dark brown sugar turns bitter. Choose unsweetened cocoa so you don’t change the sweetness of the cake. The outer pan needs to be deep enough to hold the 1500 ml water and the pan with the cake, without wobbling in the oven.

Frequently asked questions

Why do the layers switch places as they bake?

The cocoa batter and custard have different consistencies, and as they bake in the water bath, the layers settle in the reverse order from the one in which you poured them.

What should I do if the toothpick comes out with wet batter on it?

Leave the pan in the oven for another 5 minutes, then check the center of the cake again.

How do I loosen the cake if it has stuck to the pan?

Hold the bottom of the pan in warm water for 10 seconds, then try turning it out again.