Black Forest Chocoflan Cake (Printable Page)
# What You Need:
→ Caramel Base
01 -
175 ml sugar
02 -
30 ml water
→ Flan
03 -
4 large eggs
04 -
1 can (397 g) sweetened condensed milk
05 -
1 can (400 ml) whole milk
06 -
1 teaspoon vanilla extract
→ Cake
07 -
100 g unsalted butter, softened
08 -
150 g granulated sugar
09 -
2 large eggs
10 -
180 g all-purpose flour
11 -
30 g cocoa powder
12 -
1 teaspoon baking powder
13 -
60 ml milk
14 -
100 g melted dark chocolate
15 -
200 g pitted cherries
# How to Make It:
01 -
Heat sugar and water in a pan over medium heat until it caramelizes into a golden-brown syrup. Pour into the base of a baking dish and spread evenly.
02 -
In a blender, combine eggs, sweetened condensed milk, whole milk, and vanilla extract. Blend until smooth.
03 -
Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in melted chocolate. In a separate bowl, sift together flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
04 -
Pour the cake batter into the caramel-lined baking dish. Distribute the cherries evenly over the batter. Slowly pour the flan mixture on top, allowing layers to settle naturally.
05 -
Place the baking dish into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the dish. Bake at 175°C for approximately 1 hour or until the flan is set.
06 -
Remove from oven and water bath. Allow to cool completely in the dish, then refrigerate for at least 4 hours. To serve, gently run a knife along the edges and invert onto a serving plate. Garnish with extra cherries.
# Helpful Tips:
01 -
Chilling the dessert thoroughly ensures the layers set properly before unmolding.