Chocolate Flan is a decadent, multi-layered dessert that beautifully combines the luxuriously creamy texture of traditional flan with the rich, moist layers of chocolate cake. The first step in crafting this indulgent treat involves preheating your oven to a precise 350°F (175°C). As you move through the process, a luscious caramel sauce is created by simmering granulated sugar with water until it achieves a deep amber hue. This glorious caramel is poured into a 9-inch round baking dish, ensuring its surface is evenly coated before it cools and solidifies into a crisp layer.
Following this, a luscious flan mixture is prepared by whisking together sweetened condensed milk, evaporated milk, eggs, and fragrant vanilla extract. This creamy concoction is poured over the hardened caramel base, setting the stage for the next sumptuous layer. The chocolate cake component begins with a dry blend of granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, and salt to form a unified mixture. Melted butter, additional sugar, eggs, more vanilla, and whole milk are whisked together until smooth, then gradually incorporated with the dry ingredients to create a velvety cake batter.
This rich chocolate batter is gently layered over the flan mixture. The baking dish, cradled in a water bath, retains moisture during baking in the preheated oven for about 50-60 minutes. This delicate process ensures the toothpick test yields a clean result, confirming a perfectly baked dessert. After cooling to room temperature and chilling for several hours, the dramatic final step involves inverting the dessert onto a plate, revealing a stunning two-layered creation. Enhance the experience with whipped cream and fresh berries for a garnish that complements the dessert’s visual and flavorful appeal. Chocolate Flan is not just a dessert, but a showstopper that marries the best of both flan and chocolate cake worlds, creating a harmonious and memorable culinary experience.
Ingredients
1 cup granulated sugar
1/4 cup water
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
4 large eggs
1 tsp vanilla extract
1/2 cup granulated sugar (for chocolate mixture)
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar (for cake mixture)
2 large eggs (for cake mixture)
1 tsp vanilla extract (for cake mixture)
1/2 cup whole milk
Whipped cream (optional, for serving)
Fresh berries (optional, for serving)
Directions
1. Preheat your oven to 350°F (175°C).
2. Prepare the caramel by combining 1 cup of granulated sugar and 1/4 cup of water in a saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and turns a deep amber color.
3. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
4. In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, 4 large eggs, and 1 teaspoon vanilla extract until well combined.
5. Pour this flan mixture over the set caramel in the baking dish.
6. In another mixing bowl, sift together 1/2 cup granulated sugar, 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.
7. In a third bowl, whisk together the melted butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup whole milk until smooth.
8. Gradually blend the dry ingredients into the wet ingredients until the batter is well combined.
9. Carefully spoon or pour the cake batter over the flan mixture in the baking dish.
10. Fill a larger baking pan halfway with hot water to create a water bath, and set the baking dish with the flan and cake batter inside the larger pan.
11. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Remove the baking dish from the water bath and let it cool to room temperature.
13. Refrigerate for at least 4 hours, or overnight, until fully chilled and set.
14. To serve, run a knife around the edges of the flan to loosen it, and invert onto a serving plate.
15. Serve with whipped cream and fresh berries if desired.