Créme Caramel Cake | Chocoflan

Ingredients

Caramel

15g water room-temp

45g granulated sugar

22.5g hot water

Crème

200g heavy cream

45g eggs

100g milk

75g egg yolks

20g granulated sugar

10g condensed milk

1g salt

3g vanilla extract

Cake Base

30g milk

15g vegetable oil

5g cocoa powder

30g cake flour

22.5g granulated sugar

2 eggs

3g lemon juice

3g vanilla extract

Steps:

1. In a saucepan, add in 15g room-temp water and 45g sugar, heat until turns into golden brown, turn off the heat, gradually add in 22.5g hot water and mix well.
2. Pour the caramel into three 4-inch round tube pans. Set aside.
3. In a saucepan, mix well milk, heavy cream, and vanilla extract, heat to boil. Set aside; let it cool down to 176℉/ 80℃. In a clean bowl, mix well all the eggs, sugar, condensed milk, and salt. Gradually add in the heavy cream and milk liquid, while quickly whisk them in. Sift once. Pour the mixture into three 4-inch round tube pans. Set aside.
4. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge. In another bowl, mix well vegetable oil, cocoa powder and milk until well combined. Add in cake flour, mix well, add in egg yolks and mix well. Set aside. Preheat the oven to 284℉/ 140℃.
5. Add granulated sugar, lemon juice and vanilla extract into the egg white, and use a hand mixer to beat until forms stiff peaks. Take a scoop of whipped egg white to fold into the batter until just combine, pour all the batter into the whipped egg white, and gently fold it in until just combined. Transfer the batter into a piping bag; fill each tube pan with batter.
6. Place the cake pans into a deep baking tray, send into the oven, pour enough hot water (water-bath) into the baking tray, and let bake for 60 minutes. Let the cakes cool down on the cooling rack, gently release the sides with an icing spatula, turn the whole cake upside down on a plate, remove the cake mold and serve. Or you can set them in the fridge to cool for a while, and it will taste even better.