Chocolate Caramel Flan Cake

Chocolate Caramel Flan Cake
Introduction: This is a decadent dessert which irresistibly draw my attention on one of the Facebook shared videos. I immediately decided to make it and I was intrigued by the fact that the two different mixtures even mixed together will separate nicely during the baking process due to different densities. I loved it!
Prepared and Photographed by:
Recipe Source: La Cucina di Nanina
Serves: 8
Prep time: 
Cook time: 
Total time: 
For the caramel:
  • 1 cup of granulated sugar = 200 gr
For the caramel cake:
  • 3 eggs
  • 1 tbsp. of vanilla
  • 1 cup of granulated sugar= 200 gr
  • 2 cups of milk= 500 gr
  • ¼ cup of powder milk= 50 gr
For the cake:
  • 2 eggs
  • 1 tbsp. of vanilla
  • ½ cup of sugar= 100 gr
  • ½ cup of oil= 108 gr
  • 1 Cup of flour and ¼ = 160 gr, sifted
  • ½ cup of milk= 125 gr
  • ¼ cup of cocoa = 40 gr, sifted
  • 2 tsps of baking powder
The Caramel
  1. In a medium pot (I use a medium Dutch Oven) over medium heat melt the sugar until caramelized by stirring continuously with a wooden spoon, do not let it burn
  2. When the sugar is completely melted, using kitchen mittens, take the pot off the heat
  3. Pour caramel in a round baking ware with high walls and large enough to accommodate the flan mixture. Be very cautious as caramel is very hot and might cause severe burns if it gets in contact with skin. Hold the baking ware from its sides and swirl the caramel on the bottom and the sides, creating a caramel lining the walls of the dish. You need to work quickly since the caramel will solidify very quickly. When the dish has been completely lined with the caramel, set the baking ware aside and let it cool for at least 10 minutes
The Caramel Flan
  1. In a blender mix well the eggs, vanilla, sugar, milk, powder milk
  2. Strain the flan mixture into the baking dish
The Cake
  1. In a mixer bowl mix eggs, vanilla, sugar, oil
  2. Add the flour slowly, mix well
  3. Add the milk, mix well
  4. Add the cocoa and the baking powder slowly, mix well
  5. With an oil dipped brush grease the top portion of the baking ware
  6. Pour the cocoa mixture over the flan mixture
  7. Bake at 350F (180C) for 50 minutes
  8. Remove from the oven, cool in the fridge for at least 4 hours
  9. Remove from the fridge, overturn on a large plate, serve and enjoy!
Instead of the powdered milk you can use gelatin powdered or condensed milk


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