Chocoflan combines the rich, moist texture of a chocolate brownie with the smooth, creamy consistency of traditional flan. This dessert is a delightful treat that features a layer of caramel, a chocolate base, and a custard-like topping, making it visually impressive and delicious. The contrast between the dense chocolate and the light flan creates a unique taste experience, perfect for special occasions or as a decadent family dessert.
Why You’ll Love This:
- Dual Textures: Enjoy the best of both worlds with the soft flan and the rich brownie.
- Caramel Infusion: The caramel base adds a sweet, buttery layer that complements both the flan and the chocolate.
- Visually Stunning: This dessert is sure to impress with its distinct layers and glossy caramel topping.
Perfect Occasion: Chocoflan is ideal for:
- Celebrations: Birthdays, anniversaries, or any festive occasion.
- Dinner Parties: Serve as an elegant dessert to conclude a meal.
- Holiday Treat: A delightful addition to any holiday dessert table.
Decoration Tips:
- Whipped Cream: Top with a dollop of whipped cream for an extra touch of elegance.
- Chocolate Shavings: Garnish with chocolate shavings to enhance the chocolate flavor.
- Fresh Berries: Add a few fresh berries on the side for a pop of color and a fresh contrast.
Ingredients:
- For the Caramel:
- 200g sugar
- 1 tbsp honey
- For the Brownie Layer:
- 125g semisweet chocolate
- 80g butter
- 3 eggs
- 100g sugar
- 80g all-purpose flour
- 2 tbsp cocoa powder
- For the Flan:
- 300ml warm milk
- 4 eggs
- 100g sugar
- 1 tbsp vanilla extract
Instructions:
- Prepare Caramel:
- Combine sugar and honey in a pot over low heat. Cook without stirring until amber. Pour into a baking dish, covering the base and sides. Let cool.
- Make the Brownie Layer:
- Preheat oven to 180°C (356°F). Melt chocolate and butter together.
- In a bowl, whisk eggs and sugar until light. Mix in melted chocolate. Fold in sifted flour and cocoa powder.
- Pour into the caramel-lined mold.
- Prepare the Flan:
- Whisk eggs, sugar, and vanilla in a bowl. Gradually add warm milk while continuing to whisk.
- Gently pour the flan mixture over the brownie layer in the mold. The goal is to keep the layers separate.
- Baking:
- Place the mold in a larger baking dish. Add hot water to the outer dish (bain-marie) and cover the mold with aluminum foil.
- Bake for about 1 hour or until a knife inserted comes out clean. Double the mixture requires 1.5 hours.
- Cooling and Unmolding:
- Let the chocoflan cool for at least 3 hours in the refrigerator.
- To unmold, place the mold in a larger container with boiling water for 15 minutes to soften the caramel.
Enjoy this delightful Chocoflan, a perfect blend of chocolate brownie and creamy flan topped with a luscious layer of caramel!
