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Homemade Chocolate Flan Recipe photo

Chocolate Flan Recipe

This Chocolate Flan is a showstopper! A decadent blend of creamy flan and rich chocolate, topped with luscious caramel sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel:
  • 1 cup white granulated sugar (for caramel)
For the Flan:
  • 4 eggs (room temperature)
  • 14 oz sweetened condensed milk
  • 14 oz evaporated milk
  • 3/4 cup heavy cream
  • 4 oz cream cheese
  • 1 teaspoon vanilla extract
For the Chocolate Cake Layer:
  • 1 box chocolate cake mix
  • 1 Ingredients indicated on the box of chocolate cake mix

Equipment

  • Saucepan
  • Blender
  • 8-inch Round Cake Pan
  • Large roasting pan
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Create the Caramel. In a saucepan over medium heat, add the 1 cup of sugar. Stir frequently until it melts and turns a golden brown color. Quickly pour the caramel into your 8-inch round cake pan, swirling it around to coat the bottom. Be careful, as the caramel will be extremely hot.
  2. Step 2: Blend the Flan Ingredients. In a blender, combine the 4 eggs, 14 oz sweetened condensed milk, 14 oz evaporated milk, 3/4 cup heavy cream, 4 oz cream cheese, and 1 teaspoon vanilla extract. Blend until everything is well combined and smooth.
  3. Step 3: Pour the Flan Mixture. Carefully pour the blended flan mixture over the caramel in the cake pan. This will create a beautiful layering effect when baked.
  4. Step 4: Prepare the Chocolate Cake Layer. In a separate bowl, prepare the chocolate cake mix according to the package instructions. Once mixed, pour the chocolate batter over the flan mixture. Be gentle to avoid mixing the two layers.
  5. Step 5: Bake in a Water Bath. Place the cake pan into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. This water bath will ensure that the flan cooks evenly and stays moist. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes.
  6. Step 6: Cool and Refrigerate. Once baked, remove the pan from the oven and let it cool on a rack for about 30 minutes. Cover and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld beautifully.
  7. Step 7: Serve Your Chocolate Flan. To serve, run a knife around the edges of the cake pan to loosen the flan. Invert it onto a serving platter. The caramel will flow down the sides, creating a stunning presentation. Slice and enjoy your delicious Chocolate Flan!

Notes

  • Chocolate flan can be stored in the refrigerator for up to 5 days.
  • To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container. They can last up to 2 months.
  • Thaw frozen slices in the refrigerator overnight before serving.