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Homemade Mini Choco Flan with caramel on top

Easy Mini Choco Flan

Mini Choco Flan is a two-layer dessert combining rich chocolate cake and silky flan, known for its magical layer-flip while baking. These individual treats are elegant, easy to serve, and make-ahead friendly.
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Course: Dessert
Cuisine: Latin American, Mexican
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling & Chilling Time: 8 hours
Total Time: 9 hours
Servings: 8 servings
Calories: 320kcal
Cost: $9

Equipment

  • 6 Ramekins 4–6 oz ceramic preferred
  • 1 Roasting pan For water bath
  • 1 Blender For smooth flan mixture
  • 1 Fine-mesh strainer To strain flan for smooth texture

Ingredients

Caramel

  • ½ cup Granulated sugar For caramel
  • 2 tablespoon Water

Flan Layer

  • 1 can Sweetened condensed milk 14 oz
  • 1 can Evaporated milk 12 oz
  • 3 Large eggs
  • 1 teaspoon Vanilla extract
  • teaspoon Salt

Cake Layer

  • 1 cup All-purpose flour
  • cup Cocoa powder
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter Softened
  • ¾ cup Granulated sugar
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Buttermilk

Instructions

  • Preheat oven
  • Make caramel
  • Prepare flan mix
  • Mix cake batter
  • Assemble layers
  • Bake in water bath
  • Cool and refrigerate
  • Unmold and serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 320kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 220mg | Fiber: 2g | Sugar: 30g | Vitamin A: 450IU | Vitamin C: 0.5mg | Calcium: 120mg | Iron: 1.5mg