Cooking Tree is serving you a delectable recipe for Choco Flan Cake (Caramel Custard Pudding Cake), and we’ll show you how to prepare it from scratch.
Caramel
- 120g Sugar
- 65g Water
Flan
- 2 Eggs
- 155g Condensed milk
- 5g Vanilla extract
- 190g Whipping cream
- 90g Milk
Choco chiffon cake
- 1 Egg yolk
- 10g Sugar
- a pinch of Salt
- 2g Vanilla extract
- 20g Milk
- 10g Vegetable oil
- 22g Cake flour
- 5g Cocoa powder
- 1g Baking powder
- 1g Baking soda
- Meringue (1 egg white + 15g sugar)
Instructions
- Put sugar and water in a pot and bring to a boil. When it turns light brown, remove from heat.
- Pour caramel syrup into the mold and harden in the refrigerator.
- Beat eggs, add condensed milk and vanilla extract, mix, then add whipped cream and milk and mix.
- Add sugar, salt and vanilla extract to the egg yolk and mix, then add milk and vegetable oil and mix.
- Sift the soft flour, cocoa powder, baking powder, and baking soda and mix. Divide the meringue and mix.
- Pour the flan dough through a sieve, pour the chiffon cake batter, put it on a pan with hot water, and bake in an oven preheated to 160 degrees for 60 minutes.
- After cooling at room temperature, cool in the refrigerator.
- Soak the mold in hot water for 7-10 minutes, then turn it upside down and remove it from the mold.
