Chocoflan O Pastel Impossible

Chocoflan O Pastel Impossible

Serves 8

125 g melting chocolate
80 g butter at room temperature
3 L eggs
125 g sugar (1/2 cup)
80 g wheat flour (2/3 cup)
2 tablespoons of pure cocoa powder
Pinch of salt
For the flan:
300 ml of milk (1 cup and 1/4()
4 L eggs
120 g sugar (1/2 cup)
For the caramel:
1/3 cup sugar
3 tablespoons of water

1.- Prepare the mould. I used a 16 centimetre diameter by 10 centimetre high baking tin.
Spray the mould with release spray, or a little butter, and spread it well all over the mould.

2.- Prepare the caramel. Put the sugar in a saucepan on the heat and add the water needed to soak the sugar. You don’t have to do anything, just wait for the sugar to brown. Pour the caramel into the mould when it is the golden colour you like.

3.- Place a tray with water in the oven to make the bain marie with the oven preheated to 190 degrees with heat up and down.

4.- Prepare the brownie. Melt the butter in the microwave , chop the chocolate and place it in a bowl.
Pour the butter into the chocolate bowl and mix until the chocolate melted well
In another bowl, place the 3 eggs, add the sugar and mix with a whisk.
Add the chocolate when the eggs have whitened and beat again.
Add the flour, the pinch of salt and the cocoa powder.
Mix until all the ingredients are combined. Pour the mixture into the mould.
Stir the pan a little to level the brownie.

5.- Prepare the flan.
Put the eggs in a bowl and add the sugar.
Beat and add the milk , beating until all the ingredients are well mixed.
Pour the custard into the mould using a spoon and turn it upside down so that it falls smoothly.

6.- Cover the mould with aluminium foil and place in the oven.
Place the mould in the oven inside the pan with water.
Bake for an hour or an hour and a quarter at 180 or 190 degrees.

Let it cool, first at room temperature, and then in the fridge for about 3 hours.

Remove the cake from the mould and it is ready to serve and eat.