Ingredients
Equipment
Method
- In a small saucepan, combine the white sugar and water. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture turns a golden amber color. Pour the caramel into the bottom of a 24 cm crown mold or a 20 cm round mold, tilting it to coat the bottom evenly. Let it cool and set aside.
- In a large mixing bowl, beat the 4 eggs until frothy. Add the flour, cocoa powder, sugar, milk, oil, and baking powder. Mix well until the batter is smooth and free of lumps. Pour the chocolate batter into the caramel-coated mold.
- In another mixing bowl, whisk the 5 eggs until frothy. Add the condensed milk, regular milk, and vanilla, and mix until well combined. Gently pour the flan mixture over the chocolate cake batter in the mold.
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the mold in a larger baking dish filled with hot water to create a bain-marie. Bake for about 35 minutes, or until a wooden stick inserted into the center comes out clean. Remove from the oven and let it cool completely before inverting onto a serving plate.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 7gFat: 18gSaturated Fat: 6gCholesterol: 120mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 2mg
Notes
This Decadent ChocoFlan Delight is perfect for special occasions like birthdays and holidays. For an elegant touch, serve with whipped cream and a sprinkle of cinnamon. You can store leftovers in the refrigerator for up to 3 days. Make sure to bring it to room temperature before serving to enhance the flavors. A pinch of salt in the chocolate cake batter elevates the richness. Enjoy baking this magical dessert!
Tried this recipe?Let us know how it was!
