Ingredients:
For the chocolate cake:
125 g of chocolate to melt.
80 g of butter at room temperature.
3 large eggs.
125 g white sugar (equivalent to ½ cup).
80 g wheat flour (equivalent to ⅔ cup).
2 tablespoons pure cocoa powder.
1 pinch of salt.
For the flan:
300ml milk (equivalent to 1 ¼ cups).
4 large eggs.
120g white sugar (equivalent to ½ cup).
caramel:
⅓ cup white sugar.
3 tablespoons of water.
Preparation:
For an optimal result we recommend choosing a terracotta or metal mould. We recommend avoiding silicone molds as they can complicate the demoulding process.
The oven should be preheated to a temperature of 190 degrees, with both the top and bottom heats on.
To prepare the caramel, place a saucepan over low heat.
To do this, heat white sugar and add a small amount of water to slightly moisten it.
To avoid the introduction of air and crystallization it is essential not to mix the mixture with a spoon.
When the mixture has taken on a golden hue, carefully remove it from the heat source.
To prepare the mold we recommend spreading butter or applying non-stick spray. Next, carefully pour the caramel into the mold, making sure it covers as much of the surface as possible. Once done, set it aside.
Meanwhile, preparations are underway to prepare a delicious chocolate cake.
The chocolate should be cut into small pieces before being placed in a bowl with the melted butter.
The mixture must be mixed well until a smooth consistency is obtained. It can therefore be set aside
Place the 3 eggs and the white sugar in a medium-sized bowl, then beat until pale.
After mixing the chocolate and butter, gently incorporate the previously prepared mixture. Once incorporated, whisk the mixture again to make sure it is well combined.
The oven must be set at 180-190 degrees and cooking must continue for approximately 1 hour.
To check if the product is ready, use a suitable toothpick to test for doneness.
Place the eggs in a bowl and then add the white sugar. Beat the mixture until the ingredients are well blended, being careful not to whip it into foam.
Just blanch them briefly.
Milk should be added and whisked again until smooth.
Carefully pour the mixture into the mold, making sure it settles perfectly.
To avoid confusion with the previous preparation it is essential to carry out this step.
In this case the impact on flavor would be negligible. On the other hand, from an aesthetic point of view, it would lead to the loss of the distinctive character of the recipe.