Choco Flan Recipe

Make caramel

Place a small heavy saucepan over medium heat. Add 3 tablespoons granulated sugar and 2 tablespoons water, stirring just to combine. Allow mixture to simmer without stirring (you can gently swirl the pan) until it turns a deep amber color, 6–8 minutes. Watch carefully to prevent burning.

Immediately pour the hot caramel into a 9-inch round cake pan or a 9x3-inch flan ring, tilting to coat the bottom evenly. Set aside and let the caramel harden while you prepare the layers.

Prepare cake batter

Preheat oven to 350°F (175°C). In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cocoa powder, 1 teaspoon baking powder, and a pinch of salt. In a separate bowl combine 3 tablespoons granulated sugar, 1 cup whole milk, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, and 1 large egg; whisk until smooth.

Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix. Batter will be pourable but thicker than the custard.

Layer cake batter

Pour the chocolate cake batter over the set caramel in the prepared pan, smoothing the top gently with a spatula so it forms an even layer. Set aside while you make the flan. The cake layer will rise and bake beneath the custard in the water bath.

Prepare custard

In a blender or large bowl, combine 1 cup whole milk, 1 cup evaporated milk, 14 oz (one can) sweetened condensed milk, 1 tablespoon granulated sugar, 4 large eggs, and 1 teaspoon vanilla extract. Blend or whisk gently until fully combined and smooth, trying to avoid creating too many bubbles.

Carefully pour the custard mixture over the cake batter in the pan. Pour slowly and close to the surface so the two layers remain distinct. The custard should fill the pan but not overflow.

Prepare water bath

Place the filled cake pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the cake pan to create a bain-marie.

Bake

Bake in the preheated 350°F (175°C) oven for 50–60 minutes, or until the flan is set around the edges but still slightly jiggly in the center (a knife inserted should come out mostly clean). If the top is browning too quickly, tent loosely with foil after 30–35 minutes.

Cool and chill

Remove the cake pan from the water bath and allow to cool to room temperature on a wire rack. Once cooled, refrigerate at least 4 hours, preferably overnight, to fully set and let flavors meld.

Unmold

To unmold, run a thin knife around the edges of the pan to loosen. Place a large serving plate upside down over the pan and carefully invert both. Tap gently and lift the pan; the caramel will flow over the chocolate cake and flan layers creating the classic choco flan appearance.

Garnish and serve

If desired, top with whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder. Slice with a sharp knife dipped in hot water and wiped dry between slices for clean cuts. Serve chilled.