Homemade Chocoflan
Ingredients:
For the cake:
- 125g melting chocolate
- 80g unsalted butter at room temperature
- 3 medium eggs
- 125g sugar
- 80g all-purpose flour
- 2 tablespoons pure cocoa powder
- A pinch of salt
For the flan:
- 300ml milk
- 4 large eggs
- 120g sugar
For the caramel:
- 4 teaspoons sugar
- 1 teaspoon water
Preparation:
- Grease the mold with a non-stick spray or butter and flour it. Pour the caramel into the mold.
- Melt the butter in the microwave, pour it into a large bowl, and add the chopped chocolate. Beat with a whisk until the chocolate is fully melted (if necessary, return to the microwave for a few seconds).
- In another bowl, beat the eggs and sugar with a whisk until they turn white (not until stiff peaks form, just until they whiten). Pour the mixture into the chocolate mixture, stir with a spatula to combine all ingredients, and add the flour, cocoa powder, and a pinch of salt. Mix with a whisk at low speed to avoid incorporating air into the mixture. Pour the mixture into the mold.
- Prepare the egg flan: Beat the eggs with the sugar until they turn white. Add the milk and mix with a spatula. Pour the mixture into the mold, slowing down the flow with the spatula.
- Place the mold in a water bath with the oven preheated to 180-190°C (the water should be very hot and the bath should reach about halfway up the mold). Bake for approximately 1 hour and 15 minutes. If we see that it’s browning on top, we can cover it with aluminum foil. Check by inserting a toothpick; it should come out stained but not wet. Let it cool, then flip it over to unmold.
