Chocolate Flan is a Mexican recipe that is smooth and creamy with a chocolate cake base and a caramel topping. This Flan de Chocolate is easy to make with butter, semi-sweet baking chocolate, buttermilk, sugar, eggs, vanilla, flour, cocoa, baking soda, sweetened condensed milk, milk, cream cheese, and caramel.
Chocolate Flan is not a fast recipe as it must cool for 2 hours then refrigerate for an additional 8 hours. So make it in the morning and serve for dessert in the evening. Store it in your fridge, covered, for up to 5 days.
This Chocolate flan cake is one of the tastiest desserts you’ll ever eat! Moist chocolate cake meets traditional vanilla flan, topped with a creamy caramel sauce.
Chocolate Flan Recipe
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Chocolate Cake Layer Ingredients:
- 6 tbsp butter
- 4 oz semi-sweet baking chocolate chopped
- ½ cup buttermilk
- ½ cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa
- ½ tsp baking soda
- 2 cans sweetened condensed milk
- 2 ½ cups milk
- 6 oz cream cheese at room temperature
- 6 large eggs
- 4 large egg yolks
- ½ cup caramel
- Heat oven to 350 degrees F.
For the Cake
- In a large bowl combine the butter and chocolate. Microwave at 50% power for about 1 minute. Stir it up. Keep microwaving in 10 second intervals, mixing in between, until the chocolate and butter are melted.6 tbsp butter, 4 oz semi-sweet baking chocolate
- One at a time, and mixing well between each addition, stir in the buttermilk, sugar, eggs and vanilla. I½ cup buttermilk, ½ cup sugar, 2 large eggs, 1 tsp pure vanilla extract
- In a separate bowl, whisk together the flour, cocoa, and baking soda. Slowly add the dry ingredients to the wet ones. Stir until just combined – don’t over mix! The batter will be kind of thick, but don’t worry…it’s supposed to be that way!½ cup all-purpose flour, ⅓ cup unsweetened cocoa, ½ tsp baking soda
For the Flan
- Add sweetened condensed milk, milk, cream cheese, eggs, and egg yolks to a blender. Combine on high speed for 1 minute, or until smooth. (If your blender has a small capacity, you may need to do this in two batches.)2 cans sweetened condensed milk, 2 ½ cups milk, 6 oz cream cheese at room temperature, 6 large eggs, 4 large egg yolks
- Microwave caramel sauce to soften and pour 1/2 cup sauce into the greased bundt pan.½ cup caramel
- Spoon the cake batter on top of the caramel sauce.
- Pour the flan mix over the top of the cake batter. Don’t be concerned if the cake batter rises to the top. It will rise during baking anyway.
- Place the bundt pan into a larger roasting pan and add enough tap water to fill about half way up the side of the bundt pan. The water helps the flan bake evenly.
- Place the pans into the oven and bake for 75-90 minutes, or until a toothpick inserted into the cake comes out clean. Check your cake at 70 minutes for doneness.
- Remove the bundt pan from the roasting pan. Let the bundt pan cool on the counter for about 2 hours and then refrigerate for at least 8 hours (overnight is fine).
To Remove Cake from Pan
- Use large roasting pan that you used during baking and fill it one quarter full with very hot tap water. Put the bundt pan into the hot water and let it sit for about 1 minute.
- Place a serving platter or cake plate upside down on top of the cake. Try to center it as much as you can. Holding the plate down onto the cake with one hand, flip the cake over and onto the cake plate. Remove the bundt pan and enjoy your beautiful, delicious chocolate flan cake!
The Mexican Flan
Flan is extremely popular in Mexico, being made at home, found pre-made at grocery stores, served in restaurants, and even vended on the streets. A variation of the dish called Flan Napolitano is made in some parts of Mexico where cream cheese is added to create a creamier consistency, though it is not as popular or wide spread. Flan’s popularity among Mexican-Americans helped the dish become popular in the United States. Another variation is “Flan de Cajeta” which replaces the standard caramel with cajeta (Milk caramel with a base of goat Milk)
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