Dark Chocolate Flan
Indulge in the velvety decadence of Dark Chocolate Flan, a sophisticated twist on the classic Latin dessert that combines the rich, bittersweet allure of 70% dark chocolate with the silky texture of traditional flan. This show-stopping recipe features a luscious chocolate custard, delicately balanced with sweetened condensed milk, a whisper of vanilla, and a hint of salt to enhance the deep flavors. A golden caramel base crowns this dessert with an irresistible layer of sweetness and shine, making every bite a luxurious experience. Baked in a gentle water bath for ultimate creaminess and chilled to perfection, this flan is as elegant as it is easy to make. Whether served as the grand finale for a special dinner or a self-indulgent treat, this dessert is sure to impress. Perfect for chocolate lovers, this recipe is your go-to for creating a dessert that’s equal parts indulgent and sophisticated.
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Recipe Information
Ingredients
- 150 g Granulated sugar
- 3 tbsp Water
- 500 ml Whole milk
- 150 g Dark chocolate (70% cacao), chopped
- 200 ml Sweetened condensed milk
- 4 pcs Large eggs
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
Preheat the oven to 160°C (320°F).
In a medium saucepan, combine 150 g of granulated sugar with 3 tbsp of water. Heat over medium heat, stirring gently, until the sugar dissolves.
Allow the sugar mixture to cook without stirring until it turns into a golden caramel. Quickly pour the caramel into a 1-liter flan mold or 6 individual ramekins, tilting to coat the bottom evenly. Let it set.
In another saucepan, heat the whole milk (500 ml) over medium heat until small bubbles form around the edges. Remove from heat and add the chopped dark chocolate (150 g). Stir until fully melted and the mixture is smooth. Let it cool slightly.
In a large mixing bowl, whisk together 4 large eggs, 200 ml of sweetened condensed milk, 1 tsp of vanilla extract, and a pinch of salt until smooth.
Gradually whisk the chocolate milk mixture into the egg mixture, ensuring it is well combined but not frothy.
Strain the mixture through a fine mesh sieve to remove any lumps, then pour it over the hardened caramel in the flan mold or ramekins.
Place the flan mold or ramekins in a large baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the mold or ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and allow it to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, loosen the edges of the flan with a knife, place a plate over the mold or ramekin, and invert to release the flan. Drizzle with any remaining caramel.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 387.1 g | 141% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 351.1 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1589 mg | 122% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3084 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.
