Creamy Chocolate Flan
A luxuriously smooth chocolate flan with a rich chocolate caramel base that melts with every spoonful. Gently baked in a water bath, this dessert achieves a perfectly silky, velvety texture that makes it utterly irresistible. Simple to prepare yet impressive enough for any special occasion.
🛒 Ingredients
8 servings
- 1 cup (250 ml) whole milk
- 4 large eggs
- 1 can sweetened condensed milk (14 oz / 395 g)
- 8 tablespoons unsweetened cocoa powder
- Chocolate sprinkles for decoration
- 3 tablespoons granulated sugar (for the caramel)
- 2 tablespoons cocoa powder (for the caramel)
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Directions
- 1
Preheat your oven to 350 °F (180 °C) and prepare a deep baking dish for the water bath.
- 2
Make the chocolate caramel: in a small saucepan over medium heat, combine the sugar and 2 tablespoons of cocoa powder, stirring constantly until you get a smooth, slightly runny paste. Immediately pour into your flan mold and tilt to coat the bottom evenly.
- 3
In a blender, combine the milk, eggs, condensed milk and 8 tablespoons of cocoa powder. Blend for 2 minutes until completely smooth and lump-free.
- 4
Gently pour the chocolate mixture into the caramel-coated mold. Place the mold inside the baking dish and add hot water until it reaches halfway up the sides.
- 5
Bake for 40 minutes, until the flan is set at the edges but still slightly jiggly in the center. Remove from the water bath and let cool completely at room temperature.
- 6
Refrigerate for at least 2 hours. To serve, run a thin knife along the edges, invert onto a serving plate and top with a generous shower of chocolate sprinkles.
💡 Chef's Tip
For a flawless unmolding, dip the bottom of the mold in warm water for a few seconds before inverting — the caramel releases cleanly and the flan slides out without breaking.
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