Chocoflan

Crème caramel with a chocolate sponge cake base.

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Ingredients

Caramel

• 1/2 cup sugar

Custard

• 3 cups milk powder

• 3 cups warm water

• 3 eggs

• 1 cup sugar

• vanilla

Cake

• 1 1/2 cup flour

• 1 tbsp baking powder

• 1/4 cup cocoa powder

• 1/2 cup milk

• 1/2 cup oil

• 1 cup sugar

• 3 eggs

• vanilla

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Method

• Preheat the oven to 180°C.

• In a saucepan, melt the sugar until caramelized.

• Pour in a bundt pan and set aside.

• In a large bowl, combine all the custard ingredients.

• Pour slowly over the caramelized sugar.

• Whisk the eggs, sugar, and vanilla until thick.

• Add the oil followed by the dry ingredients. Whisk in the milk.

• Carefully add the mixture over the custard.

• Bake in a ban-marie for 50-60 minutes.

• Allow to cool completely before refrigerating it overnight.

• When ready to serve, soak the pan in hot water and flip on the serving plate.