Choco Flan Recipe

For the caramel:

  • 1 cup sugar
  • 1/2 cup water

For the cake:

  • 2 sticks of butter (or 1/2 lb)
  • 1 cup sugar
  • 4 eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoons cocoa powder
  • 1 teaspoon vanilla
  • 1/4 cup orange juice

For the flan:

  • 1 can (14 oz) sweetened condensed milk
  • In that same can (sweetened condensed milk), add whole milk
  • 3 eggs
  • 1 teaspoon vanilla
  • Pinch of instant coffee

Cooking Instructions:

  1. Pre-heat the oven to 350F

For the caramel:

  1. In a heavy bottom sauce pan add the sugar and water and heat on medium heat. No need to stir, just swirl the pan around a bit while it’s heating up. Let the syrup come to a boil and this will allow the water to evaporate and syrup to caramelize. This may take a little time so just hang out in the kitchen and be patient because when the sugar begins to caramelize it does so quickly.
  2. Once the color has turned to a rich golden brown pour the liquid into the bottom of the cake pan and swirl it around until it has coated half way up the sides and bottom of the pan.
  3. Set it aside while you prepare the cake batter.

For the cake:

  1. In an electric mixer blend the butter with the sugar until it’s light and fluffy, almost white. Whisk in the eggs, one at time until incorporated. Sift together the 2 cups flour and teaspoon of baking powder and then slowly add this to the creamed sugar. Once the flour has been added, stir in the cocoa powder.
  2. Next mix in the orange juice and vanilla. Once it’s well mixed, pour the cake batter into the cake pan on top of the caramel sauce.

For the flan:

  1. In a blender, add all the ingredients and blend well. Pour this mixture on top of the cake batter, very carefully so you don’t disturb the cake batter.

To bake:

  1. Place a larger cake pan or baking dish in the oven and fill it with about 1 inch of water. Then place the chocoflan pan in the water bath (bain-marie or bano de maria). Let the cake bake for about 75 – 90 minutes or until the cake is done.
  2. Let the cake cool for about an hour. Then when you are ready to flip the chocoflan, pour some hot water into the larger pan and set the chocoflan pan in the hot water for about 30 seconds. This will loosen the caramel sauce.
  3. Flip the chocoflan onto a cake plate and serve. This cake holds well in the fridge for several days.

Recipe Source here

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