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Explore Dreamy & Creamy Caramel Flan | Homemade Chocolate Sponge Cake Base with 293,187 views, 29,858 likes, and 155 comments. Experience the impact of this video content that has captured audience attention.

Easier than it looks, this dessert will amaze anyone and everyone in it's presentation and taste. Have a look at the recipe 👇📜👇 Ingredients For the Caramel: 70 gr granulated sugar 25 ml water For the Custard: 4 oz mascarpone cheese 1/2 cup granulated sugar 3 eggs 1/2 can sweetened condensed milk 1/2 cup milk 1/4 cup heavy cream 1 tsp vanilla extract For the Chocolate Sponge Cake: 2 eggs, separated 1/2 cup granulated sugar Pinch of salt 1 tsp hot water 2 tbsp cacao powder 1/2 cup flour Instructions Preparing the Caramel: In a medium pan, add sugar and spread it evenly. Set the pan to high medium heat and keep it without stirring. As soon as the color turns caramel, take it away from the heat and carefully add the water, and stir. Pour it into your cake pan and set it aside to cool and harden. Preheat the oven to 340F. Preparing the Custard: In a large mixing bowl, add room temperature mascarpone and sugar, mix until the mixture is smooth and creamy. Add the eggs and vanilla, mix well. Then pour the condensed milk, milk, and cream, mix until combined well. Using a strainer, pour the custard over the caramelized sugar, set aside. Preparing the Chocolate Sponge Cake: In a medium bowl, add egg whites, a pinch of salt, and 1/4 cup sugar, beat them together using a hand electric mixer until stiff peaks form for about 4 -5 min. In another medium bowl, add the egg yolks and the remaining sugar and mix them for 1-2 min. Add hot water and vanilla mix. Using a wooden spoon, transfer the foamy egg whites to the yolks and fold until everything is combined well. Finally, sift flour and cacao powder and gently fold into the batter until combined. Pour the cake mixture on top as in the Video And don’t worry, the cake mixture will stay on top because of its texture. In a bigger baking tray add hot water and put the cake pan on the top. Bake the cake for 45-55 min. Transfer the cake and allow it to cool to room temperature, then refrigerate at least 4-5 hours or overnight. Using a sharp knife, gently run around the edge of the cake to make sure that it is not stuck. Gently invert on serving plate, and serve with coffee. ❗️ Note: These ingredients are for a small (6-inch) cake pan❤️ You can double the ingredients (or adjust accordingly) if you are going to use a larger pan. Bon Appétit, Buen Provecho, and Afiyet Olsun! #BonAppétit #BuenProvecho #AfiyetOlsun #shorts #Turkuazkitchen #caramelflan #chocolatecake #spongecake

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