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Créme Caramel Cake | Chocoflan

Cooking Method
Difficulty Beginner
Cook Time: 60 mins Total Time: 1 hr
Cooking Temp 284  °F
Servings 3
Best Season Suitable throughout the year

Créme Caramel Cake, also known as Chocoflan, is a unique and delightful dessert that combines the creamy richness of flan with the moist texture of chocolate cake. This dessert is perfect for special occasions, offering a visually stunning and delicious treat that is sure to impress.

The dessert starts with a layer of rich caramel sauce poured into the bottom of a baking dish. Next, a creamy flan mixture made from eggs, sweetened condensed milk, evaporated milk, and vanilla is poured over the caramel. A chocolate cake batter is then gently poured over the flan mixture. As the dessert bakes, the layers magically switch places, with the flan rising to the top and the chocolate cake settling at the bottom.

Once baked and cooled, the Créme Caramel Cake is inverted onto a serving plate, revealing the beautiful layers of caramel, flan, and chocolate cake. The caramel sauce drips down the sides, adding a touch of elegance and sweetness.

Créme Caramel Cake can be garnished with whipped cream, fresh berries, or a dusting of powdered sugar for added elegance. The result is a dessert that is both visually stunning and incredibly delicious, with the creamy flan complementing the rich chocolate cake perfectly.

This dessert is ideal for dinner parties, holidays, or any celebration where you want to offer a unique and impressive treat. Its combination of creamy and chocolaty flavors makes Créme Caramel Cake a favorite among dessert lovers.

  • 15 g water (room-temp)
  • 45 g granulated sugar
  • 22.5 g hot water
  • Crème
  • 200 g heavy cream
  • 45 g eggs
  • 100 g milk
  • 75 g egg yolks
  • 20 g granulated sugar
  • 10 g condensed milk
  • 1 g salt
  • 3 g vanilla extract
  • Cake Base
  • 30 g milk
  • 15 g vegetable oil
  • 5 g cocoa powder
  • 30 g cake flour
  • 22.5 g granulated sugar
  • 2 eggs
  • 3 g lemon juice
  • 3 g vanilla extract
  1. In a saucepan, add in 15g room-temp water and 45g sugar, heat until turns into golden brown, turn off the heat, gradually add in 22.5g hot water and mix well.

  2. Pour the caramel into three 4-inch round tube pans. Set aside.
  3. In a saucepan, mix well milk, heavy cream, and vanilla extract, heat to boil. Set aside; let it cool down to 176℉/ 80℃. In a clean bowl, mix well all the eggs, sugar, condensed milk, and salt. Gradually add in the heavy cream and milk liquid, while quickly whisk them in. Sift once. Pour the mixture into three 4-inch round tube pans. Set aside.
  4. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge. In another bowl, mix well vegetable oil, cocoa powder and milk until well combined. Add in cake flour, mix well, add in egg yolks and mix well. Set aside. Preheat the oven to 284℉/ 140℃.
  5. Add granulated sugar, lemon juice and vanilla extract into the egg white, and use a hand mixer to beat until forms stiff peaks. Take a scoop of whipped egg white to fold into the batter until just combine, pour all the batter into the whipped egg white, and gently fold it in until just combined. Transfer the batter into a piping bag; fill each tube pan with batter.
  6. Place the cake pans into a deep baking tray, send into the oven, pour enough hot water (water-bath) into the baking tray, and let bake for 60 minutes. Let the cakes cool down on the cooling rack, gently release the sides with an icing spatula, turn the whole cake upside down on a plate, remove the cake mold and serve. Or you can set them in the fridge to cool for a while, and it will taste even better.
Keywords: Chocoflan, Créme Caramel Cake