Chocolade Flan Cake: A Decadent Delight

Welcome to the world of decadent desserts! Let me introduce you to a delicious treat that combines two beloved desserts into one: the Chocolade Flan Cake. This recipe is perfect for those who want to impress their family and friends with a stunning dessert that tastes as good as it looks. Imagine a rich chocolate cake sitting atop a silky smooth flan, all drizzled with luscious caramel. It’s an irresistible combination that will have everyone coming back for seconds!

This cake is not only a feast for the eyes, but also incredibly simple to make. With a few basic ingredients and easy steps, you can whip up this delightful dessert in no time. Whether it’s a birthday celebration, a family gathering, or just a cozy night at home, the Chocolade Flan Cake is sure to be a hit!

Ingredients

• 200 g kristalsuiker (granulated sugar)
• 120 ml water
• 6 eieren (eggs)
• 300 ml melk (milk)
• 397 g gecondenseerde melk (sweetened condensed milk)
• 16 g vanillesuiker (vanilla sugar)
• 175 g donkerbruine basterdsuiker (dark brown sugar)
• 0.2 g zout (salt)
• 150 ml melk (milk)
• 120 ml zonnebloemolie (sunflower oil)
• 60 g cacaopoeder (cocoa powder)
• 140 g bloem (flour)
• 16 g bakpoeder (baking powder)

Instructions

1. In a frying pan over medium heat, combine 200 g kristalsuiker and 120 ml water. Stir gently until the sugar is fully dissolved.
2. Once dissolved, stop stirring and bring the mixture to a boil. Let it cook without stirring for about 10 minutes, or until it reaches a dark caramel color. Be cautious, as it can burn quickly!
3. Remove the pan from heat and allow it to cool slightly.
4. In a bowl, crack the 4 eieren and beat them lightly.
5. Add the 300 ml melk, 397 g gecondenseerde melk, and 8 g vanillesuiker to the eggs, mixing well until smooth.
6. Pour the caramel syrup into a baking pan, then strain the flan batter through a sieve before adding it.
7. Place the baking pan into a larger baking dish and fill the dish with boiling water halfway up the sides of the pan. Cover the baking pan with aluminum foil.
8. Preheat your oven to 175 °C and bake the flan for 45 minutes, or until the top is lightly set.
9. In a separate large bowl, mix 2 eieren, 175 g donkerbruine basterdsuiker, 8 g vanillesuiker, and 0.2 g zout until fluffy.
10. Add 150 ml melk and 120 ml zonnebloemolie and mix well.
11. Sift in 60 g cacaopoeder, 140 g bloem, and 16 g bakpoeder. Mix on low speed until just combined.
12. Carefully pour the chocolate batter over the flan layer.
13. Bake the Chocolade Flan Cake for an additional 55-60 minutes, or until a toothpick inserted into the center comes out clean.
14. Once baked, allow the cake to cool before covering it and placing it in the refrigerator, preferably overnight.

Tips & Variations

• For a richer flavor: Add a teaspoon of espresso powder to the chocolate batter.
• Experiment with toppings: Consider drizzling with melted chocolate or adding fresh berries for a fruity touch.
• Make it a day in advance: This cake tastes even better after a night in the fridge, allowing the flavors to meld beautifully.
• Substitute the milk: You can use almond or oat milk for a dairy-free option.

Serving Suggestions

This Chocolade Flan Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve it with fresh strawberries or a berry coulis. A hot cup of coffee or tea is the perfect beverage to enjoy with this rich dessert. Your guests will be raving about this combination!

Conclusion

Making a Chocolade Flan Cake is a rewarding experience that will not only satisfy your sweet tooth but also impress anyone who gets to taste it. With its beautiful layers and delightful flavors, this cake is a perfect dessert for any occasion. So go ahead, roll up your sleeves, and treat yourself and your loved ones to this delectable creation!

FAQ

Can I use a different type of sugar?

Yes! You can substitute granulated sugar with coconut sugar or even brown sugar for a deeper flavor.

How should I store the cake?

Keep it covered in the refrigerator. It will last for about 3-4 days, but trust me, it won’t last long!

Can I freeze the Chocolade Flan Cake?

Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.

What if I don’t have a water bath pan?

No worries! You can place a baking dish filled with water on the bottom rack of the oven while baking the cake.

Delicious Chocolade Flan Cake Recipe for Every Occasion

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: DutchDifficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

1

hour 

Calories

350

kcal

Discover the delightful Chocolade Flan Cake, a rich and silky dessert perfect for any occasion.

Ingredients

• 200 g kristalsuiker200 g kristalsuiker

• 120 ml water120 ml water

• 6 eieren6 eieren

• 300 ml melk300 ml melk

• 397 g gecondenseerde melk397 g gecondenseerde melk

• 16 g vanillesuiker16 g vanillesuiker

• 175 g donkerbruine basterdsuiker175 g donkerbruine basterdsuiker

• 0.2 g zout0.2 g zout

• 150 ml melk150 ml melk

• 120 ml zonnebloemolie120 ml zonnebloemolie

• 60 g cacaopoeder60 g cacaopoeder

• 140 g bloem140 g bloem

• 16 g bakpoeder16 g bakpoeder

Directions

• In a frying pan over medium heat, combine 200 g kristalsuiker and 120 ml water. Stir gently until the sugar is fully dissolved.
• Once dissolved, stop stirring and bring the mixture to a boil. Let it cook without stirring for about 10 minutes, or until it reaches a dark caramel color.
• Remove the pan from heat and allow it to cool slightly.
• In a bowl, crack the 4 eieren and beat them lightly.
• Add the 300 ml melk, 397 g gecondenseerde melk, and 8 g vanillesuiker to the eggs, mixing well until smooth.
• Pour the caramel syrup into a baking pan, then strain the flan batter through a sieve before adding it.
• Place the baking pan into a larger baking dish and fill the dish with boiling water halfway up the sides of the pan.
• Preheat your oven to 175 °C and bake the flan for 45 minutes, or until the top is lightly set.
• In a separate large bowl, mix 2 eieren, 175 g donkerbruine basterdsuiker, 8 g vanillesuiker, and 0.2 g zout until fluffy.
• Add 150 ml melk and 120 ml zonnebloemolie and mix well.
• Sift in 60 g cacaopoeder, 140 g bloem, and 16 g bakpoeder. Mix on low speed until just combined.
• Carefully pour the chocolate batter over the flan layer.
• Bake the Chocolade Flan Cake for an additional 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, allow the cake to cool before covering it and placing it in the refrigerator, preferably overnight.