Description
Mini Choco Flan is a rich and creamy dessert that combines layers of chocolate cake and smooth flan, making it a delicious treat for any occasion.
Ingredients
Scale
- 1/2 cup granulated sugar (for caramel)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin or mini bundt pan.
- In a small saucepan, melt sugar over medium heat until golden and caramelized. Quickly pour into the bottom of each mold.
- In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth to make the flan mixture.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and sugar. Add milk, oil, egg, and vanilla extract; mix until smooth to form the chocolate batter.
- Spoon chocolate batter evenly into each caramel-lined mold.
- Gently pour the flan mixture over the cake batter in each mold.
- Place the filled pan into a larger baking dish and add hot water to create a water bath.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Invert to serve, optionally topped with fresh berries or whipped cream.
Notes
- Use a water bath to ensure even baking and a silky flan texture.
- Cool fully before inverting to maintain clean layers.
- Perfect make-ahead dessert for parties and holidays.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 flan
- Calories: 240
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg