All the magic of this dessert happens during baking. The dough for the cake is first poured into the mold, and then the flan (liquid part) is poured onto it, and during baking they change places. The flan impregnates the dough, it turns out very tender and airy. Note: Dessert must be made at least a day before serving, as it needs to infuse (minimum 8 hours in the refrigerator).
INGREDIENTS:
for caramel sauce:
cream 30% 200 ml
sugar 120 g
for the cake:
caramel sauce 155 g
bitter chocolate 114 g
butter 85 g
flour 60 g
cocoa 46 g
eggs 2 pcs.
kefir 1/2 cup
ground cinnamon 2 tsp
vanillin 1 tsp
soda 1/2 tsp
salt 1/4 tsp
for flan:
condensed milk 800 g
cream cheese 170 g
eggs 6 pcs.
eggs (yolk) 4 pcs.
milk 2.5 cups
vanillin 1 tsp
COOKING:
1Preheat the oven (175 degrees). Lubricate the form with oil (volume 3 liters). Caramel sauce: Pour sugar into a heavy-bottomed pan and shake so that the sugar is evenly distributed over the entire bottom (it is better to use a wide one so that the sugar does not lie on it in a thick layer).
2Put on a small fire and wait until the sugar melts and becomes a dark brown hue (5-6 minutes). Do not stir the sugar until it caramelizes. When the sugar has completely melted, add 1/3 of the cream to it, mix thoroughly. Then add the remaining cream and cook for 2-3 minutes.
3The caramel will be runny (it will thicken as it cools). Remove from heat and spread evenly over the bottom of the prepared pan. Mix the dry ingredients for the cake (cinnamon, salt, cocoa, soda and flour). Melt butter and chocolate. Add sugar, kefir, eggs, vanilla to it and beat.
4 Then add the flour mixture and mix again. Pour the resulting dough into a caramel mold. Whisk all the ingredients for the flan with a mixer, carefully pour it over the dough. Put the form in a large form or baking sheet with high sides.
5Pour hot water into a large mold, up to the middle of the mold with dessert. Bake in the oven for 80-90 minutes. The inserted toothpick should come out of the finished cake with only a few moist crumbs. Carefully remove the dessert from the oven and cool in the mold.
6Then refrigerate (overnight). In order to remove the cooled cake from the mold, it is necessary to fill a large container with water (hot) and lower the lower part of the mold into it. The caramel will melt a little. Then invert the mold onto a flat dish. Delicate chocolate flan to serve.
ADVICE
You can store chocolate flan under a film in the refrigerator.