Decadent and Indulgent Creme Caramel Flan with Chocolate Sponge Cake Recipe

Decadent and Indulgent Creme Caramel Flan with Chocolate Sponge Cake RecipeShow more

If you're a fan of rich and creamy desserts that are also visually stunning, then you'll love this recipe for Creme Caramel Flan with Chocolate Sponge Cake. This dessert is perfect for impressing guests or simply indulging in a special treat.

The recipe consists of two main parts: a silky smooth Creme Caramel Flan and a moist and decadent Chocolate Sponge Cake. The flan is made with simple ingredients like eggs, sugar, and milk, but it's the technique that makes it so special. The flan is baked in a water bath until it sets into a creamy custard with a caramelized sugar sauce that adds a delicious sweetness.

The chocolate sponge cake is a perfect complement to the creamy flan. The cake is made with cocoa powder and butter, giving it a rich chocolate flavor and a tender crumb. When served together, the combination of the creamy flan and the chocolate cake creates a heavenly dessert that's hard to resist.

Follow our step-by-step recipe to create this indulgent dessert that's sure to impress your taste buds and your guests alike.

Note: This recipe yields 8-10 servings.

Ingredients:

For the Creme Caramel Flan:

1 cup granulated sugar
4 eggs
1 can (14 oz) sweetened condensed milk
2 cups whole milk
1 tsp vanilla extract

For the Chocolate Sponge Cake:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
Instructions:

For the Creme Caramel Flan:

Preheat the oven to 350°F.

In a small saucepan, heat 1 cup of granulated sugar over medium-high heat, stirring constantly, until it melts and turns into a golden caramel. Be careful not to burn the sugar.

Pour the caramel into a 9-inch cake pan or a flan mold, tilting the pan to coat the bottom and sides evenly. Set aside.

In a large mixing bowl, beat 4 eggs with a whisk.

Add sweetened condensed milk, whole milk, and vanilla extract. Whisk until well combined.

Pour the mixture into the caramel-coated pan.

Place the pan into a larger baking dish or roasting pan. Add enough hot water to the baking dish to come halfway up the sides of the flan mold.

Bake for 50-60 minutes or until the flan is set and a toothpick inserted in the center comes out clean.

Remove the pan from the oven and let it cool completely.

Refrigerate for at least 2 hours or overnight.

When ready to serve, run a knife around the edges of the pan to loosen the flan. Invert the pan onto a serving plate, tapping it gently to release the flan.

For the Chocolate Sponge Cake:

Preheat the oven to 350°F.

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

Beat in 2 eggs and 1 tsp vanilla extract.

In a separate bowl, whisk together cocoa powder, flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, and beat until!