Chocoflan

Caramel cream with a chocolate cake base

Ingredients

• For the cake:
• 200 gr. sugar
• 210 gr. sifted flour
• 140 gr. butter at room temperature
• 100 gr. caramel syrup ready
• 40 gr. sifted good quality cocoa
• 1 egg
• 2 cups of instant espresso coffee
• 1 tsp cinnamon powder
• ¾ tsp baking powder
• ¾ tsp baking soda
• 300 gr buttermilk
• 1 pinch of salt
• -
• For the creme caramel
• 300 gr sweetened milk (1 package)
• 300 gr evaporated milk
• 100 gr heavy cream 35% fat or 18% fat
• 120 gr cream cheese
• 3 eggs
• 2 vanilla pods

Directions

1. In a deep bowl we put all our dry ingredients, cocoa baking flour, soda, cinnamon, the coffee, salt which we have sifted, and in another bowl we beat the butter with the sugar until fluffy, add the egg and then alternately a little from the flour and sour milk mixture until incorporated. Butter a cake mold and add the prepared caramel to the bottom so that it goes everywhere. Add the cake mix and set aside. We make the caramel cream, beat all the cream ingredients in a hand blender until they are homogeneous, then pour it over the cake in our form slowly, cover with aluminum foil and bake in the oven in a Bain Marie. That is, we place our form in a pan, fill it with water up to the middle and bake at 180 degrees for 1 hour! Covered.
2. Remove from the oven, let it cool and serve on our plate with caramel syrup and walnuts (optional).