Chocolate Flan

Hi everyone! Today I’ll show you my second recipe of Flan, the chocolate Flan! This delicious dessert is made up of a crunchy cocoa pie crust filled with a baked chocolate custard cream. The crisp of the pie crust goes very well with the incredible smoothness of the cream. This is a very easy dessert to make, yet super tasty and greedy. I kept the recipes I used for my Vanilla Flan, I just added the chocolate.

For a 18cm diameter and 6cm high flan:

Pie crust:

  • 100g of butter
  • 100g of icing sugar
  • 200g of flour
  • 25g of unsweetened cocoa powder
  • 1 pinch of baking powder
  • 40g of egg (one small egg)

Chocolate custard cream:

  • 3 eggs
  • 100g of sugar (or honey)
  • 60g of corn starch
  • 150g of full liquid cream
  • 600mL of whole milk
  • 150g of dark chocolate

Let’s begin with the pie crust:

1. In a bowl, mix the softened butter with the icing sugar, the flour, the cocoa powder and the baking powder until it has a sandy texture.

2. Add the egg and mix to form a ball.

3. Wrap the dough with cling film and refrigerate minimum 30min.


4. Divide the dough in half and roll out the first half to a 3mm thickness and cut a 18cm diameter circle. Place it at the bottom of a greased mold over a baking tray covered with parchment paper or aluminum paper.

5. Roll out the other half of the dough to a 3mm thickness too, and cut stripes of 6cm wide. If the dough is hard to manipulate, place it a few minutes in the freezer. Place the stripes inside the mold and make sure they are welded to the bottom.

6. Refrigerate the mold while we make the chocolate custard cream.

For the custard cream:

1. In a bowl, whisk the eggs with half of the sugar (or honey) (75g) until it slightly whitens. Add the corn starch and the liquid cream.

2. Bring to simmering point the milk with the other half of sugar (or honey) (so 75g).

3. Pour the hot milk in three times over the egg mixture and mix. Return everything to the saucepan and cook over medium heat until it thickens.

4. Add the chocolate cut into pieces and mix.

5. Pour it in the mold, smooth the surface and wait until it completely cools down (it takes about an hour).

As you can see, the border is much higher than the cream, I made my strips more than 6cm wide, I then cut the surplus

6. When the cream is completely cold, cook the flan in a 220°C preheated oven for 20min and then increase the temperature to 240°C for 10 more minutes. At the end of the cooking time, if the top of the flan isn’t brown enough, switch the oven to grill mode for a few minutes, be careful it takes only a few seconds (personally I didn’t need the grill mode).


Your delicious chocolate Flan is ready!

Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.

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