Mini Chocoflan
A rich two-layer chocoflan: a silky caramel custard (flan) beneath a moist chocolate cake. This doubled recipe fills about twelve mini pans or one 9x13-inch pan — chill overnight for best texture and an impressive caramel drizzle when inverted.
Yield
12
Time
5 hours 30 minutes
Ingredients
Caramel (for 6 mini pans / half the doubled batch): 200 g granulated sugar (1 cup)
2–3 tbsp water (optional, helps sugar melt evenly)
Flan (doubled): 708 ml evaporated milk (2 cans, total)
794 g sweetened condensed milk (total, about 2 cans)
8 large eggs
2 tsp vanilla extract
Chocolate Cake (doubled) - dry:
390 g granulated sugar (2 cups)
310 g all-purpose flour (2 1/2 cups)
70 g unsweetened cocoa powder (about 2/3 cup)
1 tsp baking soda (6 g)
1 tsp baking powder (6 g)
2/3 tsp salt (4 g)
Chocolate Cake (doubled) - wet:
4 large eggs
150 ml vegetable oil (2/3 cup)
220 ml sour cream or whole milk (scant 1 cup)
300 ml boiling water (1 1/4 cups)
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease a 9x13-inch pan (or prepare mini pans) and set aside.
Step 2
Make the caramel: In a saucepan over medium heat, combine the sugar and the optional 2–3 tablespoons water. Cook, swirling the pan occasionally (do not stir), until the sugar melts and turns a deep amber color. Remove from heat and immediately pour the caramel into the prepared pan, tilting to coat the bottom evenly. Set aside to begin to set.
Step 3
Make the flan: In a blender or large bowl, combine evaporated milk, sweetened condensed milk, 8 eggs, and vanilla. Blend or whisk until smooth and fully combined.
Step 4
Pour the flan mixture gently over the set caramel in the prepared pan.
Step 5
Prepare a water bath: Place the filled pan inside a larger roasting pan. Pour hot water into the outer pan to come about halfway up the sides of the baking pan. Cover the baking pan loosely with foil.
Step 6
Bake the flan layer: Bake at 350°F (175°C) for about 30 minutes, until the flan is mostly set but slightly jiggly in the center (it will finish setting later). Carefully remove the foil.
Step 7
Make the chocolate cake batter: In a bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the 4 eggs with vegetable oil and sour cream (or milk) until combined. Add the wet mixture to the dry ingredients and stir to combine. Slowly add the boiling water and mix until a smooth, pourable batter forms.
Step 8
Assemble and bake: Pour the chocolate cake batter over the half-set flan (the batter will sink through in places; that’s normal). Return the pan to the oven (still in the water bath if using) and bake for an additional 35–40 minutes, until a toothpick inserted into the cake layer comes out with a few moist crumbs (avoid inserting directly into custard).
Step 9
Cool and chill: Remove the pan from the oven and from the water bath. Allow the chocoflan to cool completely to room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set and make unmolding easier.
Step 10
Unmold and serve: Run a knife around the edges to loosen. Place a large serving tray or board over the pan and carefully invert to release the chocoflan. The caramel will drizzle over the top. Slice and serve chilled or at cool room temperature.
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