Easy Chocolate Flan – Spanish Special
Experience the delightful fusion of rich chocolate and smooth custard with this Chocolate Flan Recipe, a beloved Spanish flan variation. This dessert features a velvety chocolate custard baked to perfection and topped with a luscious caramel topping. Whether you’re hosting a dinner party or simply craving a sweet treat, this easy dessert recipe is sure to impress with its elegant presentation and irresistible flavor.
- Prep Time20 min
- Cook Time1 hr
- Perform Time4 hr
- Total Time5 hr 20 min
For the Caramel:
- ½ cup granulated sugar
For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
For the Chocolate Cake:
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
- Your favorite homemade chocolate cake batter (~4 cups)
Prepare the Caramel:
In a small saucepan over medium heat, melt the sugar until it turns into golden caramel.
Immediately pour the caramel into a greased Bundt pan, swirling to coat the bottom evenly.
Make the Flan:
In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Set aside.
Prepare the Cake Batter:
Prepare chocolate cake batter according to box directions or your own recipe.
Assemble:
Pour the chocolate cake batter into the Bundt pan over the caramel.
Slowly pour the flan mixture over the cake batter. The layers will switch during baking!
Bake:
Cover the pan tightly with foil.
Place the Bundt pan in a larger roasting pan and fill with hot water halfway up the sides (water bath).
Bake at 350°F (175°C) for about 60 minutes, or until a toothpick comes out clean from the cake.
Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Serve:
To serve, gently loosen the edges of the flan with a knife and invert onto a plate. The caramel will drizzle beautifully over the flan and cake. Slice and enjoy chilled.
Recipe Notes :
Baking Tips: Ensure the water bath (baño maría) reaches halfway up the sides of the flan dish to promote even cooking and prevent cracking.
Caramel Preparation: When making the caramel, be cautious as it can reach high temperatures; avoid stirring once the sugar begins to melt to prevent crystallization.
Chilling Time: Allow the flan to cool to room temperature before refrigerating; chilling for at least 4 hours enhances the flavor and texture.
Serving Suggestions: For added flair, garnish with whipped cream, fresh berries, or a dusting of cocoa powder before serving.
