Flan and chocolate cake

Flan, the Spanish national dessert, is one of my favorites. This cake is half flan and half chocolate cake which is even better. The cake is also some what magical since the flan and the chocolate switch places in the oven.

150 g butter

200 g brow sugar

1 egg

1 tea spoon vanilla sugar

200 g flour

30 g cacao

1 tea spoon baking soda

1 tea spoon baking powder

3 tea spoons strong coffee

2,5 dl milk

1 can unsweetened condensed milk

2 dl double cream

4 eggs

1 tea spoon vanilla sugar

one pinch sea salt

1,5 dl sugar

0,5 dl water

Heat up the oven to 180 degrees Celsius. Grease a cake tin and powder some flour over. Put the cake tin in a larger tin so that 2/3 of the cake tin can be covered by water in a water bath. Melt 1,5 dl sugar and 0,5 dl water in a saucepan. Let boil for 5 minutes. When caramel is made pour into the cake tin. Whisk butter and brown sugar fluffy. Add egg and vanilla sugar. In another bowl mix flour, cacao, baking soda and baking powder evenly. Add the dry ingrediencies and milk and coffee in turns to make a smooth batter. Use a spoon and place the batter in the cake tin. Whisk condensed milk, cream, eggs, vanilla sugar and sea salt in another bowl. Use the back of a spoon and pour the cream over the spoon into the cake tin. Do like that so the layers don't mix. Boil water in a large saucepan. Place the cake tin in the large tin in the oven. Pour the boiling water so the 2/3 of the cake tin is covered with water. Bake for 1 hour. Take out and let cool for 1 hour. Tip the cake onto a plate and serve.