Chocolate Angel Kiss 🍫

If the traditional version was spectacular, this pure chocolate version will surprise you like me!
📝Write down the recipe:
For a 18-centimeter diameter mold:
Caramel:
150 grams of sugar (3/4 cup)
65 grams of water (1/4 cup)
Flan:
4 eggs.
500 milliliters of whole milk.
50 grams of cocoa.
100 grams of sugar.
Sponge cake:
5 eggs.
125 grams of sugar.
100 grams of pastry flour or unprepared flour.
25 grams of cocoa.
*Mold: 18 centimeters.
Milk mix:
100 milliliters of water.
10 grams of cocoa powder (2 tablespoons approx.)
350 grams of evaporated milk.
125 grams of condensed milk.
200 grams of cream.
Chocolate caramel:
125 milliliters of the liquid caramel from the flan.
3/4 cup of Cream.
150 grams of Dark Chocolate.
Topping:
250 milliliters of vegetable cream.
10 grams of Cocoa powder (2 tablespoons approx.)
Maraschino cherry.
*IMPORTANT:
For the flan, bake in a bain-marie at 120 degrees Celsius for 1 hour and a half.
If you use a gas oven or a small electric oven, bake at 150 °C.
For the sponge cake, bake at 160 degrees Celsius for at least 38 minutes without opening the oven.
If you use a gas oven or a conventional kitchen oven, bake at high temperature. If it is a small electric oven, bake at 180 °C.
See you soon ✌
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