Chocolate Custard Cake that melts in your mouth

By Savor Easy · 120 min

Ingredients

Instructions

1. Preheat the oven to 170°C (340°F).
2. Cook the sugar and water in a saucepan over medium heat until golden.
3. Pour the caramel into an 8x3 inch pan and set aside to cool.
4. Mix the egg yolks, condensed milk, evaporated milk, vanilla and salt for the flan. Set aside.
5. Sift together the cake flour, cocoa powder, sugar, baking powder and salt.
6. Add the egg yolks, oil, milk and vanilla and mix until smooth.
7. In another bowl, beat the egg whites and sugar until stiff peaks form.
8. Fold in a dollop of the beaten whites to loosen the batter, then add the rest and mix until homogeneous.
9. Scrape down the sides and bottom of the bowl.
10. Pour the flan mixture through a sieve into the pan with the cooled caramel.
11. Gently spoon the chocolate sponge batter on top of the flan mixture.
12. Tap the pan, then bake in a bain-marie for 50–60 minutes, until a toothpick inserted comes out clean.
13. Let cool completely or chill in the fridge overnight.

Summarized from Savor Easy's video. Watch it for the details.

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