Hi guys today I will be sharing a choco chiffon flan

For caramel 

 1 cup granulated sugar 

For the Flan

8 egg yolks

1 egg

1 can 395 g condensed milk

1 can 375 ml evaporated milk

1 tsp vanilla

1/4 cup sugar

For the cake

8 egg yolk

7 eggwhites

1 3/4 cup sugar divided 

1/2 hot wate

1 3/4 cup cake flour

2 tsp baking soda

1 tsp salt

1/2 cup oil

2 tsp vanilla

1/2 tsp cream of tartar

1/2 cup cocoa powder

1 tsp instant coffee

I am using 9x13 cake pan 

Begin by melting the sugar on to the stove until the sugar turn into amber colour, remove from the heat and let it cool down completely. 

Combine eggyolk, sugar, evap milk and condensed milk  mix using a whisk until well combined then finally add the vanilla. 

Using a strainer pour the flan into  the cooled caramel pan. Set aside. 

Pre heat oven at 160 deg C and its also the time to create a steaming device in the oven. ( I provided the video for you to see how I did it ) but basically we gonna bake the choco chiffon flan in a bain marie . 

To make the Cake

Mix coffee into the hot water then add the cocoa powder, set aside. 

Whisk together egg yolks and sugar until light pale yellow, add vanilla , oil and then the hot water cocoa mixture.

Sift in cake flour , baking soda and salt using a spatula mix using the folding method just to prevent over mixing and developing gluten.

Make the merengue. 

Using electric beater (medium to high speed) beat the egg whites until frothy then add cream of tartar , continue to beat for a minute then gradually add sugar. 

Once sugar is all in beat the meringue until stiff peaks form. 

Add meringue into the egg yolk batter in 3 additions using the folding method being careful not to deflate the air from the meringue . 

Finally pour the cake batter on top of the flan  mixture. (Since the cake batter is light it will just float from the flan ).

Bake in a preheated oven for about an hour or an hour 5 minutes or when you insert a wooden skewer in the middle of the cake and the skewer comes out clean. 

I personally like to unmold my cake after about 45 minutes from when it is bake. 

Hope the instruction is clear enough, a video tutorial is provided just incase you need a reference. 

Happy baking.

Mysweetambitions.