Chocoflan

 

Preheat oven to 350°F (175°C)

Caramel

1/2 cup (100g) sugar

2 tablespoons (30ml) hot water

1. spread sugar evenly in a small saucepan. With heat on low to medium, and without stirring, cook sugar until it turns amber in color. Turn off heat, and very carefully add hot water. Stir until well mixed

2. pour in a 8" (20cm) bundt cake pan. Swirl around to cover lower side of pan. Set aside to cool and harden

Flan 

4 ounces (113g) mascarpone

1/2 cup (120ml) sweetened condensed milk

1/4 cup (60ml) whole milk

1/4 cup (60ml) heavy cream 

3 eggs, room temperature

1 teaspoon vanilla extract

1. mix all ingredients in a blender. Sieve directly into caramelized cake pan 

2. place cake pan in a bigger sized pan, and fill with boiling water to around 1/3 to 1/2 of cake pan height. Cover tightly with aluminum foil, and bake for 20 minutes

Chocolate Cake

2 eggs, separated and at room temperature

1/2 cup (100g) sugar, divided

pinch of salt

1 teaspoon vanilla extract

1 cup (120g) flour

2 tablespoons unsweetened cocoa powder

1. beat egg whites with 1/4 cup (50g) sugar and a pinch of salt until very stiff

2. beat egg yolks with other half of sugar until doubled in size and pale yellow

3. carefully fold egg yolk mixture into egg whites. Then sieve flour and cocoa powder directly into the egg mixture. Fold in until well incorporated

4. take cake pan with flan out of the oven. Gently spoon cake batter on top of the flan, cover tightly and bake for 45-55 minutes or until a toothpick comes out clean 

5. after cooling, refrigerate at least 4-5 hours or until next day. Rund a small knife along the upper side of the cake pan, and invert chocoflan