Choco flan, the perfect combination of a soft chocolate cake and a vanilla caramel flan

Ingredients

Caramel:

• 2/3 cup sugar
• 1/4 cup water

Vanilla flan:

• 2 eggs
• 1/2 cup condensed milk
• 1 tsp vanilla
• 3/4 cup cream
• 1/3 cup milk

Soft chocolate cake:

• 2 egg whites
• 2 Tbsp sugar
• 2 egg yolks
• 1.5 Tbsp sugar
• 2 Tbsp milk
• 1,5 Tbsp vegetable oil
• 4 Tbsp flour
• 1 Tbsp corn starch
• 1 Tbsp cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt

Materials

• Bundt cake mold 8.5 inches diameter
• Saucepan/pot
• Spatula
• Whisk
• Sieve
• Electric mixer

Preparation

• The caramel:
  Pour the sugar and water into a saucepan over low/medium heat and wait for the caramel to form. Stir if necessary.
• When the caramel is golden, remove from the heat and pour everything into the mold. Place the mold in the fridge while preparing the other two mixtures.
  
• The flan:
  Mix together eggs, sweetened condensed milk, vanilla extract, cream and milk. Set aside.
• The soft chocolate cake:
  Start by beating the egg whites until stiff, then add the sugar little by little. Reserve the resulting meringue.
  
• In another bowl, whiten the egg yolks with the sugar. Then add the milk and oil and mix well.
• Add the dry ingredients by sieving them: flour, cornstarch, unsweetened cocoa powder, yeast, baking soda and salt. Mix everything well.
  
• Finally add the meringue prepared in step 4. Incorporate gently and in several batches using a spatula.
• Remove the mold from the refrigerator. Pour the flan mixture (dough) onto the caramel using a sieve so that the dough remains smooth.
  
• Then add the chocolate cake batter on top then place the mold on a hollow baking tray and pour boiling water into the plate to create a bain-marie.
• Bake the choco flan for 1 hour at 320°F (160°C).
  
• Place the flan choco in the fridge overnight before unmolding and enjoy!
  It's ready. Enjoy!