Recipe Index

Ingredients

• ⅔ cup sugar
• 3 oz. cream cheese, cut into pieces
• 1¼ cups whole milk
• 3 large eggs
• 2 large egg yolks
• 1 14-oz. can sweetened condensed milk
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. vanilla bean paste or vanilla extract
• ½ cup all-purpose flour
• ½ cup sugar
• ¼ cup Dutch-process cocoa powder
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp. baking powder
• 1 large egg white
• ⅓ cup whole milk
• 3 Tbsp. vegetable oil
• 1 tsp. vanilla bean paste or extract

Method

1. Set a rack in the middle of the oven and heat it to 325°F, then set an 8 x 4 1/2 inch loaf pan inside a 13 x 9 inch baking dish.
2. Bring the 2/3 cup of sugar and 1/4 cup of water to a boil in a small saucepan over medium heat, swirling the pan occasionally without stirring, and cook for about 4 minutes until the caramel is dark amber.
3. Pour the caramel carefully into the loaf pan, scraping the saucepan out with a heatproof rubber spatula, and let it sit for about 10 minutes until set, keeping the saucepan for the milk.
4. Put the cream cheese pieces in a medium heatproof bowl, bring the 1 1/4 cups of whole milk to a simmer in the reserved saucepan over medium-high heat and pour about half of it over the cream cheese, whisking until melted and smooth.
5. Whisk in the 3 large eggs, 2 egg yolks, sweetened condensed milk, teaspoon of kosher salt and teaspoon of vanilla gently so you do not create bubbles, stir in the remaining milk and strain the flan mixture into a jug with a spout.
6. Bring a medium pot of water to a boil while you whisk the flour, 1/2 cup of sugar, cocoa powder, teaspoon of kosher salt and baking powder together in a medium bowl.
7. Add the egg white, 1/3 cup of whole milk, vegetable oil and teaspoon of vanilla to the dry mixture and whisk until smooth, then scrape the batter into the loaf pan over the caramel and push it to the edges.
8. Hold a spatula close above the batter without touching it and pour the flan mixture over the spatula into the pan so it lands gently, then pour the boiling water into the baking dish to come halfway up the sides of the loaf pan and transfer everything carefully to the oven.
9. Bake for 45 to 55 minutes until the cake is slightly domed and firm to the touch and an instant-read thermometer in the centre of the flan reads 180°F.
10. Move the loaf pan to a wire rack, cool the chocoflan for 15 minutes, then refrigerate it uncovered for at least 3 hours and preferably up to 12 hours.
11. To serve, dip the base of the pan in a skillet of hot water to loosen the caramel, run a small offset spatula around the edges, set a platter upside down over the pan and invert the chocoflan out onto the platter in one motion.

Total: 1 hour 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data