How to make Chocolate Custard Cake that melts in your mouth.

Here’s what you’ll need:
Caramel:
1/2 cup sugar (100g)
1 tbsp water (15ml)
FLAN:
4 egg yolks
1 cup sweetened condensed milk (300g)
3/4 cup evaporated milk (190ml)
1/2 tsp vanilla (3ml)
a pinch of salt
CHOCO SPONGE CAKE:
1/2 cup cake flour (60g)
2 tbsp cocoa powder (20g)
1 tbsp sugar (15g)
1/2 tsp baking powder (2g)
1/2 tsp salt (2g)
3 egg yolks
2 tbsp oil (30ml)
1/2 tsp vanilla (2ml)
3 tbsp milk (30ml)
3 eggwhites and 2 tbsp sugar(30g)

Instructions:

1. Preheat oven at 170C or 340F. In a saucepan, cook sugar and water until golden over medium heat.

2. Pour the caramel in an 8×3 inches pan. Set aside to cool down.

3. Meanwhile, let’s make the flan. Mix together egg yolks, condensed milk, evap milk, vanilla and salt. Set aside.

4.This time, let’s make choco sponge cake.

5. Sift together, cake flour, cocoa powder, sugar, baking powder and salt.

6. Add yolks, oil, milk and vanilla.

7. Mix until smooth.

8. In another bowl, beat egg whites and sugar until stiff peaks form.

9. Add a dollop of beaten eggwhites to the choco batter.

10. It will loosen the mixture. Then add the rest of eggwhites mixture and mix until homogenous.

11. Scrape sides and bottom.

12. In the prepared pan with cooled caramel, pour the flan mixture through a sieve.

13. Then place the choco sponge cake batter gently.

14. Give it a tap then bake in a bain-marie for 50-60 minutes or until toothpick comes out clean when inserted.

15. Let it cool down completely or chill in the fridge overnight.

16. Serve and enjoy!

17. Thank you darling bakers! All the love~~Weng🧡