Chocolate flan from A to Z

Ingredients for 10 servings:

• 8 tsp, heaped sugar
• 2 tsp water
• 5 eggs
• 1 can condensed milk, sweetened
• 1 can condensed milk
• 1 tsp vanilla extract
• 125 g chocolate
• 80 g butter or margarine
• 2 tbsp, heaped cocoa powder
• 3 eggs
• 125 g sugar
• 80 g flour
• 1 tsp, heaped baking powder
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 40 minutes; Total time approx. 11 hours

with variation

Make a golden caramel from 8 teaspoons of sugar and 2 teaspoons of water and spread it on the bottom and sides of a baking dish with a hole in the center. Now prepare the cream by beating the 5 eggs with the vanilla using an electric mixer until creamy, then adding the sweetened and then the unsweetened condensed milk. Remove any foam that forms during beating and pour the cream through a sieve onto the caramel. For the chocolate cake, melt the chocolate and butter in a double boiler and add the cocoa. Beat 3 eggs with 125g of sugar until fluffy, stir in the melted chocolate mixture, sift in the flour, salt, and baking powder, and mix everything well. Pour this mixture into the baking dish. Fill a shallow dish with the hot water from the double boiler, large enough to fit the baking dish. Place in the oven, place the baking dish on top, and bake the cake at 190°C for 40 minutes. Do the skewer test to check if the cake is set. Remove the baking pan from the water bath and, once cooled, refrigerate overnight. Before turning out the cake, it’s a good idea to briefly dip the bottom of the pan—but only the bottom(!)—in hot water to melt the caramel. Variation: Instead of the sweetened condensed milk, you can use a can of dulce de leche. This will make the flavor even more intense.