Mix flan ingredients. Set aside
Butter the bottom and sides of 20cm tin
Mix sugar and butter. Add egg
Whisk dry ingredients together
Alternate adding buttermilk and dry ingredients to butter Mix.
Preheat the oven to 160 deg (fan) or 180 deg without fan
Melt the sugar for the caramel in a pan until deeply golden.
Quickly Pour into cake tin and swirl around
Gently smooth cake layer on top
Strain custard layer over cake layer
cover with foil
place in larger pan
add boiling water to make bain Marie until halfway up sides of tin
Bake the chocoflan in an 8inch round tin for 1 hour 20 mins or until a tooth pick inserted comes out clean.
Let it cool in the fridge for 6 hours minimum before flipping and serving.
