20 December 2011

{Recipe} Chocolate Espresso Flan

image source
Serves 6

Inspired by the 'very' Portuguese and Latin tradition of flan adorning a seasonal table - with the added quality cocoa and coffee which makes it a welcome and sumptuous addiction!... and besides the 'sweet tooth' and lover of all things chocolate in me couldn't leave this one on the bottom of the drawer.

1 cup unsweetened cocoa powder
1 1/4 cups double cream
1 cup sweet and condensed milk
1 tsp instant espresso powder
3 large eggs, separated
1/2 cup milk
edible gold leaf for garnish {optional}

1. pre-heat the oven to 180ÂșC. 2. Whisk together the cocoa powder, cream, condensed milk, espresso powder, and egg yolks in a large bowl. 3. In a different bowl, whisk the egg whites until soft peaks form. Fold whites into the cocoa mixture. 4. Divide into oven proof ramekins {silicone moulds are ideal} and bake in a water bath, covered with foil for 25 to 30 minutes or until set. 5. Allow them to chill completely before unfolding. 6. Serve directly on plates. Garnish with gold leaf if using.

Image and recipe from sweet paul magazine


  1. Hi,

    I'm making this recipe right now and in the ingredients it says 1/2 cup milk, but in the method it doesn't show when to use it.


    1. Hi Sofia...it's indeed a lapse in the original recipe. Make it without,I say, since there are the eggs and condensed milk for moisture.


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