The Irresistible Mini Chocoflan: Your Ultimate Guide to Baking Perfection

Falling in Love with Mini Chocoflan

Ever dreamt of a dessert that’s pure magic, with a rich chocolate cake base that mysteriously swaps places with a creamy, luscious flan, all crowned with a glistening caramel top? If your heart (and stomach) just did a little flip, then you’re in the right place! This isn’t just any dessert; it’s an experience, a little bit of kitchen alchemy that you can absolutely master.

I remember the first time I encountered this marvel – the mini chocoflan. It was at a friend’s dinner party, and honestly, it felt like discovering a delicious secret, one that I couldn’t wait to unravel myself. After that first bite, I knew I absolutely had to learn how to make it, and trust me, the journey to perfecting it has been so worth it.

Today, I’m so excited to share my cherished recipe for individual mini chocoflan cakes with you. Get ready to learn how to create these stunning, perfectly portioned desserts that are guaranteed to wow anyone lucky enough to try them! And the best part? This recipe makes baking these little beauties surprisingly straightforward.

Why This Mini Chocoflan Recipe Will Steal Your Heart (and Stomach!)

So, what’s all the fuss about this mini chocoflan? Well, imagine a dessert often called an “impossible cake” because of the enchanting way the layers magically switch places while baking. Now, picture that marvel in a delightful, individual serving – how charming is that? These mini versions are perfect for impressing guests at a party or for those moments when you just need a special treat all to yourself.

My journey to perfecting this particular mini chocoflan recipe involved a fair share of experimenting in the kitchen. There were some (deliciously) happy accidents, a few lessons learned about caramel, and maybe just a sprinkle of what felt like kitchen wizardry. But after all that, this is the recipe I swear by for consistently amazing results, and I’m laying out all my best tips and tricks for you.

You might wonder what makes THIS mini chocoflan recipe the one you should try. I believe it’s all about achieving that perfect balance of rich chocolate cake, silky smooth flan, and just the right amount of sweet caramel. We’ll delve into simple yet crucial details, like ensuring your ingredients are at the ideal temperature, which makes a surprisingly big difference. Trust me, crafting that beautiful, distinct swirl in your mini chocoflan is easier than you might think with these pointers!

The Irresistible Mini Chocoflan: Your Ultimate Guide to Baking Perfection

---

• Author: Hilary PARKER
• Total Time: 1 hour 30 minutes
• Yield: 6 chocoflans 1x

Print Recipe

Pin Recipe

Description

These delightful mini chocoflans are a magical Mexican dessert, featuring a luscious layer of creamy flan and a rich chocolate cake, all embraced by a sweet caramel topping.

---

Ingredients

Scale 1x2x3x

For the caramel

60 g water (2.1 oz.)

150 g white granulated sugar (5.3 oz.)

For the flan

2 large eggs, at room temperature (about 100 g/3.5 oz.)

200 g sweetened condensed milk (7.1 oz.)

180 g whole milk, at room temperature (6.3 oz.)

1/3 teaspoon vanilla extract, optional

For the chocolate cake

60 g all-purpose flour (2.1 oz.)

20 g natural, unsweetened cocoa powder (0.7 oz.

1/4 teaspoon baking soda

1/4 teaspoon baking powder

pinch of salt

1 large egg, at room temperature (50 g/1.8 oz.)

60 g buttermilk, at room temperature (2.1 oz.)

20 g neutral vegetable oil (0.7 oz.)

zest of half an orange (small), optional

90 g white granulated sugar (3.2 oz.)

Cook Mode Prevent your screen from going dark

---

Instructions

Instructions:

1. Prepare Oven and Water Bath Station:

 Preheat oven to 180°C (356°F, conventional setting) with the rack in the middle.

 Prepare a baking pan (large enough for six 6-ounce ramekins) by lining the bottom with a kitchen towel. Place six 6-ounce ramekins in the pan.

2. Make the Caramel:

 In a medium saucepan, add water, then slowly add sugar to the center. Do not stir.

 Bring to a boil over medium-high heat, swirling occasionally, for about 5 minutes.

 Cover with a lid for 2 minutes to wash down sugar crystals.

 Remove lid and continue heating until sugar caramelizes to a medium amber color, lowering heat towards the end to control caramelization.

 Immediately pour caramel into the ramekins, coating just the bottom. Be very careful as caramel is hot.

 Set aside to cool (cracking sounds are normal). Boil water in a kettle and let it cool to warm for the water bath.

3. Make the Flan Layer:

 In a medium bowl, whisk eggs, whole milk, sweetened condensed milk, and vanilla (if using) until combined.

 Pour mixture through a fine-mesh sieve into a measuring cup.

 Once caramel is cool, grease ramekin sides above the caramel. Pour flan mixture evenly into ramekins (approx. 79g/2.8 oz. each).

 Place ramekins in the prepared baking pan. Fill the pan with warm water (approx. 38°C/100°F) until halfway up the sides of the ramekins.

 Bake for 30-35 minutes, or until custard is set but still jiggly. Start cake batter 5-10 minutes before flan is done.

4. Make the Chocolate Cake Layer:

 In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt with a spoon.

 In a large bowl, whisk buttermilk, oil, egg, and orange zest (if using) until combined.

 Add sugar to wet ingredients and whisk to combine.

 Sift flour mixture over wet ingredients in two additions, whisking gently until just combined (don’t overmix; batter will look thick then become smooth).

5. Assemble and Bake Chocoflan:

 Remove pan with ramekins from oven. Test flan: if a drop of cake batter sinks, bake flan a few more minutes; if it sits on top, proceed.

 Carefully spoon chocolate batter over flan in each ramekin (approx. 47g each), spreading evenly.

 Loosely cover ramekins with parchment paper.

 Bake for 25-30 minutes, or until cake bounces back when lightly pressed and a toothpick inserted into the cake center comes out clean.

6. Cool and Unmold:

 Carefully remove ramekins from water bath and place on a wire rack.

 Cool completely at room temperature (about 1 hour).

 Cover well and chill in refrigerator for at least 4 hours, ideally overnight.

 To unmold: briefly dip bottom of a ramekin in boiling water. Gently shake ramekin until you feel liquid movement. Place a plate on top and invert to release. Drizzle any remaining caramel from ramekin over the chocoflan.

Notes

• Ensure eggs and milk for both flan and cake layers are at room temperature for best texture.
• The water bath is crucial for the flan’s creamy texture; use warm, not hot, water, and don’t skip this step.
• Don’t be alarmed by cracking sounds as the caramel cools in the ramekins; this is normal.
• Sieving the flan mixture ensures an ultra-smooth custard. Sifting dry cake ingredients prevents lumps.
• Before adding cake batter, test the flan: a small drop of cake batter should sit on the surface, not sink.
• Loosely covering the ramekins with parchment paper during the final bake helps the cake steam and prevents over-browning.
• Thorough chilling (at least 4 hours, ideally overnight) is essential for flavors to meld and for the chocoflan to set properly for easy unmolding.

• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes

Gathering Your Treasures: Ingredients for Mini Chocoflan

Alright, before we embark on our baking adventure, let’s make sure we have all our delicious components ready. Having everything measured out and at your fingertips makes the whole process so much smoother – that’s what the pros call “mise en place,” and it really helps!

Here’s what you’ll need for your mini chocoflan masterpieces:

For the Golden Caramel Crown:

• 60 g water (2.1 oz.)
• 150 g white granulated sugar (5.3 oz.)

For the Velvety Flan Layer:

• 2 large eggs, at room temperature (about 100 g/3.5 oz.)
• 200 g sweetened condensed milk (7.1 oz.)
• 180 g whole milk, at room temperature (6.3 oz.)
• 1/3 teaspoon vanilla extract, optional

For the Decadent Chocolate Cake Base:

• 60 g all-purpose flour (2.1 oz.)
• 20 g natural, unsweetened cocoa powder (0.7 oz.)
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• pinch of salt
• 1 large egg, at room temperature (50 g/1.8 oz.)
• 60 g buttermilk, at room temperature (2.1 oz.)
• 20 g neutral vegetable oil (0.7 oz.)
• zest of half an orange (small), optional
• 90 g white granulated sugar (3.2 oz.)

A Quick Note on Your Star Players: I really find that using room temperature eggs and milk for both the flan and the cake layers is a total game-changer for achieving the perfect texture. Don’t you just love how those seemingly small details can make such a huge impact in the world of baking?

Grab your aprons, everyone, because this is where the real fun begins! We’re about to transform those lovely ingredients into delectable mini chocoflan treats. Just follow along, and I promise, you’ll feel like a pastry chef in no time.

Let’s Bake Some Magic: Your Step-by-Step Mini Chocoflan Adventure

Don’t worry, I’ll walk you through every step. We’ll take it nice and easy, and soon you’ll be gazing at your own gorgeous mini chocoflan creations.

Setting the Stage for Success

A little prep work goes a long way in baking, trust me on this!

1. Let’s kick things off by getting your oven nice and warm: set it to 180°C (356°F, on a conventional setting). I always make sure to place the oven rack in the middle; this helps your mini chocoflan bake nice and evenly.
2. Next, let’s prepare your water bath station. You’ll need a baking pan that’s just big enough to comfortably fit your six 6-ounce ramekins without them jostling each other. I always line the bottom of the pan with a clean kitchen towel; it’s a neat trick to keep the ramekins from sliding around and gives a bit of protection from the direct heat. Set this aside for now.

Weaving Liquid Gold: The Caramel

This is where we create that beautiful amber crown for our mini chocoflan. It might seem a bit intimidating if you’re new to caramel-making, but I’ve got you covered.

3. In a medium-sized saucepan, ensure the water goes in first, followed by the sugar added slowly right into the pan’s center.
4. Gently tap the saucepan a couple of times to help the sugar spread out and get covered by the water. Now, here’s a key tip: resist the urge to stir! We don’t want to introduce any impurities that could cause crystallization.
5. Place the saucepan over medium-high heat (I usually set my stove to 6 out of 9) and bring it to a boil, swirling the pan occasionally to encourage the sugar to dissolve. You’ll find this step of dissolving the sugar typically wraps up in about 5 minutes.
6. Once it’s happily bubbling away, place a lid on the saucepan and let it be for 2 minutes. The trapped steam cleverly condenses and washes down any sugar crystals clinging to the sides of the pan. If you see any stubborn crystals, you can also gently persuade them down with a wet pastry brush if needed.
7. Remove the lid and keep the mixture heating until the sugar caramelizes and turns a lovely medium amber color. Here’s where you need to channel your inner eagle eye! My first few attempts at caramel looked more like volcanic rock than dessert topping, so trust me on watching it closely! I suggest lowering the heat to medium-low as soon as you see the color start to change; this gives you more control, as caramel can go from perfect to burnt in a flash.
8. As soon as it hits that beautiful color, remove it from the heat. Swiftly transfer this liquid gold into your ramekins, making sure to pour just enough to cover the base of each one before it starts to set. Please, please, be super careful during this step – caramel is incredibly hot!
9. Now, place those caramel-laden ramekins off to the side so they can cool effectively. Don’t be alarmed if you hear some little cracking sounds as the caramel hardens; that’s completely normal.
10. While the caramel is cooling, boil some water in a kettle and then let it sit for a bit. We’ll need this water to be warm, not boiling, for the water bath later on.

Crafting the Dreamy Flan Layer

Now for the silky, smooth flan that makes this dessert so irresistible.

11. In a medium-sized bowl, whisk together the room-temperature eggs, whole milk, sweetened condensed milk, and the vanilla extract if you’re using it, just until everything is combined.
12. For an extra touch of finesse and to ensure your flan is perfectly smooth, pour the mixture through a fine-mesh sieve set over a measuring cup. This little step catches any unmixed bits of egg – it’s worth it! You should have about 2 cups of mixture.
13. Once your caramel has cooled down in the ramekins, go ahead and lightly grease the sides of the ramekins, but only the part above the caramel layer. Then, evenly pour the sieved flan mixture into each ramekin. If you’re aiming for precision, it’s about 79 grams (or 2.8 ounces) per ramekin.
14. Carefully place your filled ramekins into the baking pan you prepared earlier. Now, very gently, fill the pan with the warm water you set aside (you want it around 38°C/100°F, or just slightly warm to a careful touch – add a bit of room temperature water if it’s too hot) until the water level reaches about halfway up the sides of the ramekins.
15. Slide the whole setup into your preheated oven and bake for about 30-35 minutes. You’re looking for the custard to be set but still have a slight jiggle when you gently nudge the pan. It’s a good idea to start preparing your chocolate cake batter about 5 to 10 minutes before the flan is due to come out.

Building the Rich Chocolate Cake Foundation

Time for the chocolatey goodness that forms the base of our mini chocoflan.

16. For the dry components of our cake, grab a medium-sized bowl and use a spoon to combine the all-purpose flour, natural, unsweetened cocoa powder, baking powder, baking soda, and that little pinch of salt. Give it a little stir and set it aside for a moment.
17. Moving on to our wet ingredients, find a separate large bowl where you’ll whisk the room-temperature buttermilk, vegetable oil, and the room-temperature egg (along with the orange zest, if you’re including it) until they’re all acquainted.
18. Add the white granulated sugar to your wet ingredients and whisk again until it’s all nicely incorporated.
19. It’s time to unite the two! I suggest sifting your prepared flour mixture directly over the bowl of wet ingredients in a couple of batches. After each addition, gently whisk until everything is just brought together; be careful not to overmix, as a few little lumps are okay and overmixing can lead to a tougher cake. The batter might look a bit thick at first, but it will smooth out as you continue to whisk gently.

The Grand Assembly: Layering and Baking Your Mini Chocoflan

This is where the “impossible” magic happens! It’s fascinating to watch.

20. Carefully take the baking pan with the ramekins (which now contain your beautifully set flan) out of the oven. Here’s a neat little test: try placing just a tiny drop of the chocolate cake batter onto the surface of one of the flans using a spoon. If that drop sinks, your flan needs a few more minutes in the oven to set up a bit more; just pop it back in and try again shortly. If the drop of batter sits nicely on top, you are good to go!
21. Once you’ve confirmed the flan is ready, gradually and carefully spoon the chocolate batter over the flan in each ramekin, spreading it out as evenly as you can with the back of a small spoon. For those of you who love precision, aim to use roughly 47 grams of this chocolate batter for each ramekin. If you’d rather not weigh it for every single one, just weigh it for the first to get a good visual idea of the quantity needed, then eyeball the rest.
22. Loosely cover the ramekins with a piece of parchment paper. This little trick helps the cake to steam gently and also prevents the tops from getting too brown or forming a crust too quickly.
23. Return the baking pan (with its precious cargo!) to the oven. This final bake will take another 25 to 30 minutes. You’ll know your mini chocoflan cakes are perfectly done when the cakey top springs back if you give it a light poke with your fingertip, and a toothpick pushed into the center of only the cake section emerges without any wet batter.

The Big Reveal: Cooling and Unmolding

Patience is a virtue, especially when it comes to letting these beauties cool properly.

24. Using kitchen tongs (they really are your best friend for this task!), carefully remove the hot ramekins from the water bath and place them onto a wire rack to start cooling down.
25. Let them cool completely at room temperature. This usually takes about an hour or so. You want them to be cool to the touch before they head to the fridge.
26. Once cooled, cover them well (plastic wrap works great) and then pop them into the refrigerator to chill thoroughly for at least 4 hours. Honestly, though, overnight is even better if you can wait – the flavors meld beautifully, and they set up perfectly. Patience, my friend, delicious patience!
27. When you’re ready to serve and unveil your masterpieces: briefly dip the bottom of one ramekin in boiling water for just a few seconds to help warm up and loosen the caramel. Next, give the ramekin a gentle side-to-side shimmy (keeping the cake side facing up, of course!) until you can sense a bit of liquid movement inside; this is your cue that the caramel has loosened its grip. Place a small dessert plate on top of the ramekin, take a deep breath (you got this!), and carefully invert the whole thing to release the mini chocoflan. If a little caramel stubbornly stays in the ramekin, you can place it back in the hot water for a moment to liquefy it again, then drizzle that gorgeous extra sauce over your mini chocoflan. Enjoy the applause!

Okay, now that you’re a pro at baking the mini chocoflan itself, let’s talk about a few extra things that can elevate your dessert game even further! I’ve picked up a few tricks along the way, and I’m always thinking about fun ways to switch things up or present a dish.

My Secret Weapons: Tips, Twists, and Tasty Serving Ideas for Mini Chocoflan

Think of this as your bonus round! Little hints, creative sparks, and ways to make those mini chocoflan desserts shine even brighter when you serve them.

Tips from My Kitchen to Yours for Flawless Mini Chocoflan

Over the years, I’ve found these little things make a big difference in getting that perfect mini chocoflan every single time.

• Room Temperature is Key: I know I’ve mentioned it, but I truly can’t stress this enough for your flan and cake ingredients (like eggs and milk). Bringing them to room temperature really helps with creating that ideal smooth texture in the final bake.
• The Gentle Art of the Water Bath: Please don’t skip this step, and remember to use warm, not hot, water for it. The water bath is crucial because it ensures that gentle, even cooking environment that your delicate flan layer absolutely craves. Ever wondered how high-end custards get so incredibly creamy and smooth? This is very often the secret!
• Chilling is Crucial: That waiting time in the fridge isn’t just about getting your mini chocoflan cold. It’s a vital step that allows all those wonderful flavors to meld and deepen, and just as importantly, it lets the structure set up perfectly. This makes for that clean, satisfying unmolding moment we all aim for.
• Sieving for Supreme Smoothness: Don’t underestimate the power of your sieve! Using it for the flan mixture guarantees an ultra-silky custard by removing any potential eggy bits. Similarly, sifting your dry ingredients (flour, cocoa powder, etc.) for the cake layer helps to eliminate lumps and aerate the mixture, contributing to a more refined and tender cake.

Fancy a Flavor Adventure? Mini Chocoflan Variations

Once you’ve mastered the classic, why not get a little adventurous? The mini chocoflan is a wonderful canvas for new flavors!

• Spice it Up a Notch: Think about adding a tiny pinch of ground cinnamon or even a daring dash of cayenne pepper to your chocolate cake batter. These can introduce a subtle warmth or a surprising little kick that plays beautifully with the chocolate.
• A Coffee Lover’s Dream: For those who adore coffee, try dissolving about a teaspoon of good quality instant espresso powder into the warm milk you use for the flan layer. This will lend a sophisticated mocha note to your dessert.
• Citrus Swap or Skip: While the recipe suggests orange zest for the cake (which is lovely!), you could easily swap it for lemon zest for a brighter, tangier note. Or, if you’re a chocolate purist, feel free to omit the citrus zest altogether for an unadulterated chocolate experience.
• Chocolate Choices & Explorations: The recipe specifically calls for natural, unsweetened cocoa powder. But have you ever paused to think about how using a Dutch-processed cocoa powder might change things up? It could alter not just the cake’s color, making it darker, but also its overall flavor profile, often lending a smoother, less acidic chocolate taste.

Serving Your Mini Chocoflan Masterpieces

You’ve baked these beauties, now let’s make them look irresistible on the plate!

• A simple, elegant dusting of powdered sugar just before serving can make your mini chocoflan look incredibly sophisticated with minimal effort.
• Fresh berries are always a winner! I personally love the tartness of fresh raspberries alongside the rich chocoflan, but sliced strawberries or a mix of berries would also be delightful.
• You can never go wrong with a delicate dollop of lightly sweetened whipped cream. It adds another layer of creamy texture and a touch of lightness.
• And, of course, if you managed to save any of that luscious caramel sauce from the ramekins (or decide to make a little extra on the side), a generous drizzle over the top is pure indulgence!

Okay, it’s totally normal to have a few questions when you’re diving into a new recipe, especially one as magical as mini chocoflan! I’ve gathered some of the common queries I hear, plus the ones you might be wondering about right now.

Thanks for baking along with me! For more recipes, tips, and foodie fun, find me on Facebook and Pinterest

Mini Chocoflan Conundrums? Your Questions Answered (FAQ)!

Let’s clear up any lingering thoughts so you can bake with total confidence!

Conclusion: Go Forth and Bake Some Mini Chocoflan Joy!

What an adventure, right? We’ve carefully navigated the golden rivers of caramelization, whisked up a dreamy, silky flan, and created a perfectly rich chocolate cake layer. You’ve learned how to assemble these adorable and truly impressive mini chocoflan desserts. Always remember those little keys to success: that patient, careful caramelization process, the gentle embrace of the water bath for your custards, and, of course, that all-important chilling time that brings it all together.

Now, it’s truly your turn to step into your kitchen and shine! I genuinely hope you feel inspired and excited to try this mini chocoflan recipe. It brings me so much joy to make these, and even more to share them with people I care about. If you do decide to whip up a batch, please, oh please, come back and leave a comment below. I would absolutely love to hear how they turned out for you, or if you discovered your own special tips and tricks for making chocoflan!

So, take a deep breath, and don’t let those layers or that fancy-sounding name intimidate you one bit. Just take it one step at a time, enjoy the delightful process of creation, and get ready for some serious oohs, aahs, and applause when you proudly unveil your homemade mini chocoflan. Happy baking, my wonderful friend!