Brazilian Chocolate Flan
Indulge in the rich and luscious decadence of Brazilian Chocolate Flan, a silky dessert that seamlessly blends the creamy texture of traditional flan with the bold flavors of chocolate. This stunning dessert starts with a golden caramel layer, poured into a bundt or flan mold to create a glistening base. The flan itself is an irresistible mix of sweetened condensed milk, whole milk, heavy cream, and velvety cocoa powder, effortlessly blended with eggs and fragrant vanilla extract for a smooth, custard-like consistency. Baked in a soothing water bath for even cooking, this show-stopping flan sets to perfection with a slight jiggle. Once chilled, it unmolds beautifully, revealing a cascade of caramel that amplifies its indulgence. Perfect for special occasions or as an elegant finale to any meal, this Brazilian Chocolate Flan is a must-try dessert that embodies richness and simplicity in every bite.
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Recipe Information
Ingredients
- 200 grams sugar
- 395 grams sweetened condensed milk
- 240 milliliters whole milk
- 240 milliliters heavy cream
- 60 grams unsweetened cocoa powder
- 5 large eggs
- 1 teaspoon vanilla extract
- 60 milliliters water
Instructions
Preheat your oven to 180°C (350°F). Place a large roasting pan filled with an inch of water into the oven to create a water bath (bain-marie).
To make the caramel, heat the sugar and water in a medium saucepan over medium heat, stirring gently until dissolved. Allow the mixture to boil undisturbed until it turns a golden amber color, about 8-10 minutes.
Quickly pour the caramel into a 9-inch bundt or flan mold, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
In a blender, combine the sweetened condensed milk, whole milk, heavy cream, cocoa powder, eggs, and vanilla extract. Blend until smooth and fully combined.
Pour the chocolate mixture over the hardened caramel in the mold, using a spoon to break any foam on the surface.
Place the flan mold carefully into the preheated water bath in the oven. Bake for 75-90 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the mold to loosen the flan. Place a large serving plate over the mold and carefully invert the flan onto the plate, allowing the caramel to drizzle over the top.
Slice and serve chilled. Enjoy the decadent Brazilian Chocolate Flan!
Nutrition Facts
Calories |
3537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 465.1 g | 169% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 429.0 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1644 mg | 126% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3107 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
