Are you a flan lover who would enjoy any version of the treat? Or are you trying to convert someone to become a flan fanatic like yourself? Either way, you have to try this delicious flan variation!



  • ½ cup Cajeta*
  • For the cake:
  • 5 ounces (10 tbsp) butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 ½ tablespoons espresso
  • ¾ cup all-purpose flour
  • 1 cup cake flour**
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1/3 cup plus 1 tablespoon cocoa powder
  • 1 cup plus 2 tablespoons (9 ounces) buttermilk
  • For the Flan:
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • *I would recommend using something other than cajeta, such as fructose. Though I haven’t tried fructose with this recipe, you can melt ½ cup on the stove then spread it on the baking mold.
  • **if you don’t have cake flour, use all-purpose but take out two tablespoons.


  • 1. Preheat the oven to 350F and butter or oil your baking mold. This will fit great in a 10-inch round pan that’s 3 inches deep, but I like using a glass mold. This recipe fit into two 8-inch pans (you can use brownie pans). Find a larger pan for the water bath. Fill a kettle with water and set it to boil.
  • 2. Prepare the batter. Beat the sugar and butter until light and fluffy. Beat in the egg and espresso. Sift together the dry ingredients in a separate bowl, then combine half the flour mixture with the butter mixture. Next mix in half the buttermilk. Repeat and beat for an extra minute.
  • 3. Make the flan. Thoroughly combine the milks, egg, and vanilla.
  • 4. Layer in the pan. First pour in the chocolate batter into the cake pan, then pour in the flan batter. Place your cake pan inside the larger pan for the water bath. Pour the boiled water into the larger pan, about one inch thick. Place in the oven and bake for 50 to 55 minutes, until the cake is somewhat firm (it may still jiggle a bit: remember that this is flan). Insert a toothpick, and if it is dry the cake is ready. Allow to cool to room temperature, and it’s best to refrigerate for a couple hours before serving.
  • 5. Serve. Once the flan has cooled, flip it over onto a place. If there’s any cajeta left on the pan, scrape it onto the cake. Cut, serve, and enjoy!
See the steps in action below.
What your two batters should look like once mixed:
chocoflan.2 chocoflan.1
Layering the cake:

chocoflan.3 chocoflan.4 chocoflan.5


The final result:



Source: Rick Bayless


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