Chocoflan Recipe
rich flourless chocolate cake topped with flan, seasonal fruit, and organic house-made whipped cream
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Ingredients
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Cake
Flan
Toppings
Method
Cake Preparation
- 1
Melt Chocolate and Butter
In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring continuously until smooth. Remove from heat and let cool slightly.
- 2
Mix Ingredients
In a large bowl, whisk together the granulated sugar, large eggs, vanilla extract, and salt until well combined. Gradually mix in the melted chocolate mixture until fully incorporated.
- 3
Prepare for Baking
Preheat the oven to 350°F (175°C). Grease a round 9-inch cake pan and line the bottom with parchment paper.
- 4
Bake Cake
Pour the chocolate batter into the prepared cake pan and set aside while preparing the flan.
Flan Preparation
- 5
Caramelize Sugar
In a small saucepan, heat the granulated sugar over medium heat until it melts and turns golden brown, swirling the pan gently to ensure even melting. Quickly pour the caramel into the bottom of the cake pan over the chocolate batter.
- 6
Blend Flan Ingredients
In a blender, combine the sweetened condensed milk, evaporated milk, large eggs, and vanilla extract. Blend until smooth and pour the mixture over the caramelized sugar in the cake pan.
- 7
- 8
Bake Flan
Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the water bath for 15 minutes.
- 9
Chill
Once cooled, refrigerate for at least 4 hours or overnight for best results.
Serving
- 10
Plate and Serve
To serve, run a knife around the edges of the cake pan to loosen the chocoflan. Invert onto a serving plate, allowing the caramel to drizzle over the top. Garnish with seasonal fruit and dollops of organic whipped cream.
