Chocolate Cheesecake Flan
Indulge in the decadent fusion of two dessert classics with this luxurious Chocolate Cheesecake Flan. This show-stopping dessert begins with a luscious layer of homemade golden caramel that melts into the creamy flan as it bakes. The silky flan itself is infused with rich bittersweet chocolate, velvety cream cheese, and a hint of vanilla for an exquisite balance of flavors. Baked to perfection in a bain-marie for that signature smooth texture, this dessert is as elegant as it is irresistible. Perfect for dinner parties or special occasions, this chilled treat offers a mesmerizing presentation as it's inverted to reveal the glossy caramel topping. Easy to prepare yet wonderfully impressive, this Chocolate Cheesecake Flan is a must-try for chocolate lovers and flan enthusiasts alike.
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Recipe Information
Ingredients
- 200 grams Granulated sugar (for caramel)
- 240 ml Whole milk
- 240 ml Heavy cream
- 225 grams Cream cheese, softened
- 140 grams Bittersweet chocolate, melted
- 3 large Eggs
- 2 large Egg yolks
- 150 grams Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 175°C (350°F). Place a large roasting pan in the oven and fill it halfway with boiling water to create a bain-marie (water bath).
To make the caramel, place 200 grams of granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar melts and turns golden brown, about 6-8 minutes. Be careful not to burn it.
Immediately pour the caramel into a 9-inch round cake pan, tilting the pan to evenly coat the bottom with the caramel. Set it aside to cool and harden slightly.
In a small saucepan, combine the whole milk and heavy cream. Heat over medium-low until warm but not boiling, then remove from heat.
In a mixing bowl, beat the cream cheese until smooth. Add the melted chocolate and continue to mix until fully incorporated.
In another bowl, whisk together the eggs, egg yolks, and 150 grams of granulated sugar until light and creamy. Slowly add the milk-cream mixture, whisking constantly to combine.
Gradually pour the liquid mixture into the cream cheese and chocolate mixture. Add the vanilla extract and whisk until smooth and fully combined.
Pour the chocolate cheesecake flan mixture over the caramel in the prepared cake pan. Cover the pan tightly with aluminum foil.
Place the cake pan inside the roasting pan with the bain-marie in the oven. Bake for about 60 minutes, or until the flan is set with a slight jiggle in the center.
Carefully remove the cake pan from the water bath and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.
To serve, gently run a knife around the edges of the pan. Place a large serving plate over the cake pan and quickly invert it to release the flan. Serve chilled and enjoy!
Nutrition Facts
Calories |
3623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.4 g | 299% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1446 mg | 482% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 312.5 g | 114% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 288.4 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 740 mg | 57% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1636 mg | 35% | |
*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.
