Chocolate Flan Cake Recipe

Chocolate Flan Cake Recipe


for the caramel:

  • 1 cup white sugar
  • 1/4 cup water
  • pinch of cream of tartar

for the flan:

  • 6 egg yolks
  • 1 Whole egg
  • 1 cup evaporated milk
  • 1 cup Condensed milk
  • 1/4 cup Dutch processed cocoa powder

for the cake:

  • 2 3/4 cups sifted cake flour
  • 2/3 cup White sugar
  • 1 1/2 tsps Sifted baking soda
  • 1/2 cup Corn oil
  • 8 egg yolks
  • 2/3 cup Water
  • 1 tsp fine salt
  • 1 tsp vanilla
  • 1 tbsp coffee powder
  • 1/2 cup Dutch processed cocoa powder
  • 8 egg whites
  • 1/2 tsp cream of tartar
  • 1 cup white sugar


  1. Prepare the caramel layer first. In a large frying pan, combine the sugar, the water and the cream of tartar. Mix well with a spoon, and then place over medium heat. Do not disturb the mixture anymore when it is already over direct heat. Allow to caramelize to a light golden brown. Immediately pour the caramel in a rectangular baking pan measuring 9 by 13 inches (3 inches high). Using kitchen towels, tilt the pan to encourage the caramel to completely cover the bottom of the pan. Set aside.
  2. Next, prepare the flan. Combine the ingredients needed for the flan in a large mixing bowl. Strain using a piece of cheesecloth or fine strainer. Transfer the flan mixture to the caramel lined baking pan. Set aside.
  3. To prepare the chiffon cake, blend the first 10 ingredients in a large mixing bowl. Beat with a wire whip until smooth and lump free. Set aside.
  4. In another large mixing bowl, using an electric mixer beat the egg whites together with the cream of tartar until frothy. Gradually add the white sugar while continuing to beat at medium speed until the egg whites are stiff but not dry. Quickly but thoroughly fold in the egg yolk mixture into the beaten egg whites. carefully pour the cake batter into the pan with the custard. Do not tap the pan. bake for 1 hour and 25 minutes using a water bath.
  5. Allow the cake to cool in its pan together with the water bath. Chill overnight for best results before unmolding. Allowing the cake to rest in the refrigerator allows the caramel to liquefy, yielding more syrup.


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