Chocoflan Recipe (Chocolate Flan Cake)
This is a unique dessert: half chocolate cake and half vanilla flan. Hence the name. It's a mix of flavors and textures, smooth and intense. Two very different batters miraculously manage to stay differentiated after being baked in the same pan. A magic trick. Flipping the pan over and revealing the two-toned cake is the moment everyone is waiting for.
Servings 10 servings
Ingredients
For the caramel:
- 1 cup of granulated sugar
- ¼ cup water
For the chocolate cake:
- 4.4 ounces semi-sweet chocolate about ¾ cup chopped
- 5 ½ tablespoons butter
- 3 eggs
- ½ cup sugar
- ⅔ cup all-purpose flour
- 2 tablespoons cocoa powder
For the flan:
- 1 ¼ cups warm milk
- 4 eggs
- ½ cup white sugar
- 1 tablespoon vanilla extract
Instructions
For the caramel:
- In a medium saucepan, combine the sugar and water. Stir the mixture gently to make sure the sugar is fully moistened by the water.
- Place the saucepan over medium heat and let the sugar dissolve completely without stirring.
- Let the mixture cook without stirring. You can swirl the pan gently if you see it coloring unevenly. Watch the sugar closely as it begins to turn golden.
- Continue cooking until the sugar turns a deep amber color. This usually takes about 5 to 8 minutes after the sugar begins to color. It’s important to stay attentive because sugar can go from perfect caramel to burnt very quickly.
- Once the caramel has reached the desired color, immediately remove the saucepan from the heat. Carefully pour the hot caramel into the pan. Swirl the caramel around the bottom to coat evenly. Use kitchen towels and be cautious as the caramel and the container will be very hot.
- Allow the caramel to cool and harden in the mold before pouring the chocolate batter over it. This usually takes a few minutes.
For the chocolate cake batter:
- Preheat oven to 350°F (180°C).
- Melt the chocolate with the butter in the microwave or on a double boiler. Be careful not to scorch or burn it.
- Place the eggs and sugar in a large bowl and beat until the mixture thickens and is light in color, 2-3 minutes. You need an electric mixer for this.
- Add the melted chocolate and mix a little. Streaks will be visible.
- Gradually add the sifted flour and cocoa powder in two batches. Mix lightly each time, just until combined. The batter should be even in color. Use a spatula to finish folding and check that there are not pools of chocolate or flour in the bottom of the bowl.
- Pour batter carefully into the caramelized pan and smooth the top.
For the flan mixture:
- Put the eggs, sugar and vanilla in a large mixing bowl and stir with a wire whisk until well integrated. Don't beat; just stir.
- Gradually add the warm milk while stirring constantly with a wire whisk. Again, don't beat. The custard should be fully integrated.
- Slowly pour the mixture on the back of a spoon over the brownie batter. The spoon will act as a buffer, and the vanilla custard will land gently. The idea is not to mix the preparations.
Baking the chocolate flan cake:
- Place the cake pan in a larger ovenproof dish and add hot water up to 1 inch. Cover the cake pan with aluminum foil.
- Bake for about 1 hour, or until a smooth-bladed knife inserted into the cake comes out clean.
- Remove the foil and let it cool completely at room temperature on a wire rack. Refrigerate for at least 3 hours, covered with plastic wrap.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Can you make chocoflan ahead of time? Yes, this dessert actually benefits from being refrigerated overnight and up to 3-4 days, which helps the layers to set properly and flavors to meld. Just be sure to cover it with plastic wrap and store it in the refrigerator.
Use a Bundt cake pan with a simple pattern. The shape allows for an even heat distribution, crucial for the cake and flan to cook properly. Don't use intricate patterns that make it harder to unmold.
