Flan Cake Recipe
The base of the cake is chocolate. On top, a layer of caramel flan. Impossible to resist.
Ingredients
- 1 cup granulated sugar 200 grams, 7 oz
- 1/2 cup water room temperature (113 grams, 4 oz)Chocolate Cake
- 1 1/2 cups all-purpose flour 191 grams, 6.75 oz
- 1/2 cup unsweetened cocoa powder 60 grams, 2.1 oz
- 3 teaspoons baking powder
- 1/4 teaspoons fine sea salt
- 3/4 cup unsalted butter room temperature (170 grams, 6 oz)
- 1 cup granulated sugar 200 grams, 7 oz
- 3 pic large eggs
- 1 teaspoons vanilla extract
- 1/2 cup milk 113 grams, 4 oz
Instructions
- To create a delicious caramel sauce, start by heating up some sugar in a small pan over medium heat. It's important to use a pan with a sturdy bottom to prevent any hot spots that could burn the caramel.
- Keep stirring the sugar constantly as it melts to ensure even melting. Once all the sugar has dissolved, the syrup will begin to turn a light brown color.
- Once the syrup is smooth and there are no sugar granules left, take the pan off the heat. Be cautious at this stage, as the next step involves pouring half a cup of water over the hot syrup. Pour the water slowly and from a safe distance, as it may cause the caramel to splatter.
- After pouring the water over the syrup, you will notice that the caramel has hardened. Return the pan to the heat and continue stirring with a spatula until all the sugar has melted again.
- Once the syrup has a rich, amber color and is completely smooth, you can remove it from the heat. Remember that the caramel should be a thin, light syrup to achieve the best results when making flan.
- If you prefer a thicker caramel, you can boil the mixture for a few more minutes. However, keep in mind that the caramel will continue to thicken as it cools.
- Transfer the caramel to a heat-safe container and allow it to cool to room temperature before using it to top your favorite desserts. Enjoy!
