Cake
1/2 cup of caramel
1/2 cup of all-purpose flour
1/3 cup of cocoa powder
1/2 tablespoon of baking soda
1/8 teaspoon of salt
2 ounces of bittersweet chocolate
2 ounces of semi sweet chocolate
6 tablespoons of unsalted butter
1/2 cup buttermilk
1/2 cup of sugar
2 large eggs (separate egg yolks – optional)
1 teaspoon vanilla extract
Flan
2 14-ounces cans of condensed milk
1 12-ounces can of evaporated milk
1 cup whole milk
6 large eggs (optionally for more firmness you can add 2 to 4 additional egg yolks)
1 1/2 teaspoons of vanilla extract
I recommend using caramel sauce purchased from a store like the one I used, however you could use homemade caramel. The problem I have personally experienced with this recipe and homemade caramel is that it hardens and I have lost over half of the caramel even though I have placed the baking pan over hot water. Consider the following picture.
Hard Homemade Caramel
Also it is important to let the cake rest for about 2 hours at room temperature and then a minimum of 6 hours in the fridge. This help in having a firm and full cake without missing pieces once it is plated. On the previous photo I didn’t quite allowed those time frames and it is evident that parts of the cakes remained sticking to the baking pan.
