PASTÈL IMPOSIBLE or CHOCOFLAN
Ilaria Pigozzo
Time of realization: 1 40 hours and minutes
Ingredients for a 16 cm mold:
For the chocolate cream:
125g of dark chocolate
80g butter
3 medium eggs
120g of sugar
80g of flour
3 teaspoons of unsweetened cocoa
a pinch of salt
For the flan (light part):
300ml of milk
4 medium eggs
120 g of sugar
a drop of vanilla extract (or vanilla pod, as you prefer)
For caramel:
4 tablespoons sugar
2 spoons of water
Procedure:
First, completely sprinkle the mold with cake remover or butter.
For the caramel
Put the sugar and water in a saucepan and caramelize over medium heat until it reaches a light amber color. Pour into the chosen mold making sure to cover the bottom well. To put aside.
For the chocolate cream
Melt the butter in the microwave in a bowl and add it to the chopped chocolate, mix with a whisk until the chocolate is completely melted.
In another bowl, place the eggs and sugar and whisk with an electric mixer until the mixture is light and fluffy.
Add the egg mixture to the chocolate mixture and mix well with a spatula. Combine the flour, cocoa and a pinch of salt. Work with electric whips until everything is well incorporated.
Pour the chocolate mixture into the mold over the caramel. To put aside.
For the flan
In a clean bowl, place the eggs and sugar and work with an electric mixer until they become light and fluffy. Combine the milk, vanilla and mix with a spatula.
Pour the mixture into the mold over the chocolate mixture.
ATTENTION: do not pour directly but use the back of a spoon (the liquid mixture will first hit the spoon and then go into the mold so as not to make holes in the dough due to too strong a flow).
Place the mold in a high-sided pan that will be filled with boiling water for cooking in a bain marie. The water must reach about half of our mold with the cake.
Bake in a preheated oven at 190 ° C for about 1 hour and 15 minutes. If the water gets too dry, refill with boiling water until half is restored as before.
During cooking the light part of the flan will go to the bottom while the dark chocolate part will rise ... it will only be discovered after cutting!
Do the toothpick test to check the cooking. The chocolate part must be moist but obviously not liquid.
Allow to cool completely before flipping onto a serving plate ... et voilà the magic has happened!
