Chocolate Flan Cake (Caramel Custard Pudding Cake)

Name: Chocolate Flan Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Korean
Ingredients: 40g Sugar; 20g Water; 1 Egg + 1 Egg yolk; 100g Condensed milk; 3g Vanilla extract; 130g Whipping cream; 70g Milk; 1 Egg yolk; 5g Sugar; a pinch of Salt; 2g Vanilla extract; 20g Milk; 10g Vegetable oil; 20g Cake flour; 10g Dark cocoa powder; 1g Baking powder; 1g Baking soda; 1 Egg white; 20g Sugar

by Cooking Tree 2020-05-10

written by Cooking Tree Published: 2020-05-10Last Updated on 2022-05-15

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I made a flan cake with custard pudding on top of a chocolate chiffon cake ~
I baked a chocolate sheet with a darker color using dark cocoa powder, but the color contrast is obvious, so I feel more luxurious ~

Plan cakes are also baked well using various molds, so this time I baked them in an oval-shaped mold, but I like them more because they are unique ~

Depending on your taste, you can make the pudding on the top higher or adjust the sheet to make it thicker.
The caramel flavor is soaked and sweet, and the flavor of condensed milk in the pudding is also delicious.
It’s a cake with two completely different textures, so I think it’s fun to eat ~

Chocolate Flan Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

40g Sugar
20g Water

1 Egg + 1 Egg yolk
100g Condensed milk
3g Vanilla extract 
130g Whipping cream
70g Milk

1 Egg yolk
5g Sugar
a pinch of Salt
2g Vanilla extract
20g Milk
10g Vegetable oil
20g Cake flour
10g Dark cocoa powder 
1g Baking powder 
1g Baking soda 
1 Egg white
20g Sugar

Instructions

Put sugar and water in a saucepan and boil. When lightly brown, remove from fire.
Pour caramel syrup into the mold and harden at room temperature.
Unscrew the egg, add condensed milk and vanilla extract, mix, add fresh cream and milk and mix.
Add sugar, salt, and vanilla extract to the egg yolk and mix with milk and vegetable oil.
Sift and mix the flour, dark cocoa powder, baking powder, and baking soda, then divide the meringue and mix.
Pour the flan dough into a sieve through a sieve, pour the chiffon cake dough and place it on a pan containing hot water and bake for about 40 minutes in an oven preheated to 160 degrees.
After cooling at room temperature, cool for 1 hour in the refrigerator.