To be fair, I’m not a big fan of flan. It just seems very bland and boring to me. Coffee flan on the other hand, is a completely opposite story. Coffee makes it thousand times better by turning it from a rather tasteless jelly mass into a flavourful mousse-like glory. It is known that coffee’s best buddy is chocolate, particularly dark chocolate,and this recipe just proves what a fantastic BFF they make.
When this chocolate and flan cake was in the oven I was sure it was destined to fail. My cake pan betrayed me and let half of the flan leak onto the tray underneath it. As it was already halfway through baking, I left it there anyway to see how it would go. As you see, it turned out great even though half of the flan was wobbling in the roasting pan.
So if you are following this recipe PLEASE NOTE that you will need to seal the pan really good to avoid leaks. You will then end up with double layer of flan of what you can see in these pictures.
The thing that surprised me most in this recipe experiment (right after the gorgeous flavour, of course) was the layer switching magic that happened in the oven. All the recipes I found online said that the flan and chocolate cake layers would swap during baking. I had really hard time believing that. You should have seen my face of pure excitement when it actually happened. Neither physics nor chemistry is my strength so I have no idea how and why this happens, so I will just assume it’s magic.
CHOCOLATE AND COFFEE FLAN CAKE
200g good quality dark chocolate
200g sugar + 50g for caramel sauce
370g sweetened condensed milk
370g evaporated milk
3 tablespoons of coffee dissolved in 3 tablespoons of water
- To make caramel sauce heat 50g of sugar on a medium heat. Stir it continuously until sugar melts and turns into a light golden sauce.
- Pour it quickly into a 24cm cake pan and spread evenly across the bottom of the pan. Preheat oven to 180C. Place a roasting pan half filled with water in the oven.
- In a large bowl beat together eggs and sugar until the mixture is foamy and has doubled in size (about 5 minutes). Carefully pour chocolate over eggy mixture and gently fold it in. In a separate bowl sieve and mix flour and cocoa. Add this to batter and gently fold it in until just combined. Pour the cake batter into the prepared pan.
- To prepare coffee flan simply blend together all ingredients and pour over the chocolate cake.
- Place cake pan into the roasting pan that’s already in the oven. Bake for 1 hour or until a toothpick inserted into a centre of the cake come out clean. When done take it out with the roasting pan and leave it there for 10 minutes. After this time place a serving plate on top of the cake pan and carefully inver it to remove the cake.