Chocoflan cake

Hanging out with colleagues:

Colleague A: I did skydiving the other day.

Us: How did it go?

Colleague A: Down.

Us: ???!!!

Chocoflan cake

(Adapted from Savoury Days)

For a 8-inch pan (about 2″ tall)

100 g sugar
3 tbs water
juice of 1/4 lemon

3 eggs
2 egg white
70 g sugar
400 ml milk
150 ml heavy cream
1 tsp vanilla extract
1 pinch of salt

Chocolate cake:
55 g all-purpose flour
15 g cocoa powder
20 g canola oil
10 g milk
1/2 tsp vanilla extract
3 eggs
70 g sugar
1 pinch of salt

To make caramel:

  1. In a small saucepan, pour water over sugar.
  2. Heat over medium-high.
    • Note: do not mix.
  3. Once the caramel turn honey-color, turn off the heat.
  4. Immediately pour on the baking pan to cover the bottom.

To make the flan:

  1. In a medium bowl, gently whisk 3 eggs + 2 egg whites.
  2. In a small saucepan, heat sugar + milk + heavy cream over medium-low heat.
  3. When the sugar is completely dissolved, turn off the heat.
  4. Pour the sugar milk mixture over the egg mixture.
  5. Add vanilla extract + salt.
  6. Pour the mixture over a sieve to remove any remaining solid.
  7. Set aside.

To make the chocolate cake:

  1. Preheat the oven to 330 F.
  2. In a small bowl, sift flour + cocoa powder.
  3. In another small bowl, use a fork to mix canola oil + milk + vanilla extract.
  4. In a large bowl, mix eggs + sugar + a pinch of salt.
  5. Heat the bowl with egg mixture over a saucepan with boiling water.
  6. Stir constantly.
  7. When the egg mixture is warm to touch, remove from the heat.
  8. Use a handheld mixer on high speed to beat the eggs until fluffy.
  9. Slowly add the oil mixture and mix on low speed.
  10. Sprinkle 1/3 flour + cocoa mixture on the batter.
  11. Use a spatula to gently fold the mixture on the batter.
  12. Repeat with another 1/3 flour + cocoa mixture.
  13. Repeat with the remaining 1/3 flour + cocoa mixture.

To assemble and make the chocoflan cake:

  1. Pour the flan mixture onto the caramel-covered cakepan.
  2. Gently pour the chocolate cake mixture on top.
  3. Pour boiling water on to a deep baking tray.
  4. Gently put the chocoflan cakepan on to the baking tray.
  5. Bake for about 50 minutes.
  6. Remove from the oven and let it cool at room temperature.
  7. Refrigerate for at least 4 hours or over night.
  8. Before serving, run a thin knife around the chocoflan.
  9. Carefully invert the chocoflan on to a deep serving plate.
  10. Serve immediately.