Chocoflan cake with caramel and cocoa

Name: Chocoflan cake with caramel and cocoa
Ingredients: 100 ml water; 200 g sugar; 8 eggs; 100 g sugar; 750 ml milk; 5 ml vanilla extract; 2 eggs; 125 g sugar; 100 ml milk; 100 ml oil; 160 g flour; 1 packet baking powder (16 g); 2 tablespoons cocoa powder (20 g); 1000 ml hot water

Dessert - Chocoflan cake with caramel and cocoa by stefania P. - Recipia

Chocoflan cake with caramel and cocoa has a caramel base, an egg and milk custard in the middle and a cocoa sponge on top, all baked in a water bath. When you turn it over, the caramel ends up on top and the cocoa sponge stays at the bottom. My husband mostly likes the caramel, so I cut it with a wet knife so the slices come out clean. Preparation: 15 minutes. Cooking: 53 minutes. Total time: 68 minutes. Servings: 12. About 370 kcal and 9 g protein per serving.

Ingredients

For the caramel

100 ml water
200 g sugar

For the custard

8 eggs
100 g sugar
750 ml milk
5 ml vanilla extract

For the sponge

2 eggs
125 g sugar
100 ml milk
100 ml oil
160 g flour
1 packet baking powder (16 g)
2 tablespoons cocoa powder (20 g)

For the water bath

1000 ml hot water

Preparation

1. Put 100 ml water and 200 g sugar in a saucepan, then set it on medium heat. Stir now and then until the sugar melts and turns amber, about 8 minutes. 2. Pour the caramel into the 20/30 cm pan and spread it quickly, because it hardens fast. 3. For the custard, put 8 eggs, 100 g sugar, 750 ml milk and 5 ml vanilla extract in a bowl. Blend for 3 minutes, until the sugar dissolves. 4. Pour the custard into the pan over the hardened caramel. 5. For the sponge, put 2 eggs, 125 g sugar, 100 ml milk and 100 ml oil in another bowl. Add 160 g flour, 1 packet baking powder and, at the end, 2 tablespoons cocoa powder, then blend for 3 minutes, until smooth. 6. Pour the sponge over the custard in the pan, without mixing it with anything. 7. Put the pan inside a larger tray and pour 1000 ml hot water into the larger tray. 8. Bake at 180°C for 45 minutes, until the sponge sets on top. 9. Take it out and let it cool. Then run a knife along the edge of the pan and turn the cake upside down.

Notes

For a gluten-free version, the 160 g flour can be replaced with 160 g gluten-free cake flour, but the sponge comes out more fragile when cutting. The cake contains gluten, eggs and dairy. Keep it covered in the fridge for up to 3 days and serve it cold. The caramel darkens quickly, so take it off the heat when it is golden, otherwise it turns bitter. The cocoa should be unsweetened, because the sugar in the sponge and in the caramel is already enough. If the water in the large tray does not reach halfway up the small tray, the custard bakes more slowly, so check before the last minutes. If the top of the sponge browns too fast, cover the pan with aluminium foil. Serve with a cup of coffee or black tea.