Chocolate Espresso Flan

Spray 2 flan pans with baking spray. Heat oven to 350 degrees F.

In the bowl of an electric mixer, beat egg whites until stiff, about 5 Minutes- 6 Minutes. Add yolks and sugar to beaten whites and mix gently. Add oil, milk, extract, flour and baking powder. Sift in cocoa to avoid lumps. Mix gently until combined.

Divide batter between the prepared flan pans.

Bake 25 Minutes or until a cake tester comes out clean and cake pulls away from the sides of the pans.
Remove from oven and cool.

Heat topping just until bubbling around the edges. Add chopped chocolate and Espresso Cream. Stir to combine into a smooth ganache.

Divide ganache between the two flans, smoothing gently to bring it to the raised edge of the cake. Cool.

Melt white chocolate and place in a piping bag without a tip or a small squeeze bottle. Drizzle to decorate as desired. Add gold leaf and chocolate espresso beans.