Description
Silky French chocolate flan made with rich chocolate custard and a cocoa pastry base. Classic bakery-style dessert baked to perfection.
Ingredients
- Chocolate pastry base:
- 1 cup all purpose flour
- ⅓ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ teaspoon vanilla extract
- Chocolate custard filling:
- 3 large egg yolks
- 2 large eggs
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 2½ cups whole milk
- 1¾ cups heavy cream
- 7 ounces dark chocolate chopped
- 1 tablespoon fruit jam for glaze
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the flour, powdered sugar, cocoa powder, and salt. Stir in the melted butter and vanilla until a soft dough forms.
- Press the dough into a flat circle slightly larger than an 8 inch pastry ring. Bake for 10 minutes until the surface looks dry.
- Immediately press the pastry ring into the hot crust to cut the base, leaving the ring in place. Let cool.
- In a large bowl, whisk the egg yolks, eggs, and sugar until pale. Whisk in the cornstarch and salt until smooth.
- Heat the milk and cream until steaming. Slowly whisk into the egg mixture to temper.
- Return everything to the saucepan and cook over medium low heat, whisking constantly, until thick and bubbling.
- Remove from heat and whisk in the chopped chocolate until smooth. Let cool until just warm.
- Lightly grease the inside of the pastry ring and pour the custard over the crust, smoothing the top.
- Bake for 50 to 60 minutes until the edges are set and the center jiggles slightly.
- Cool completely, then refrigerate overnight before unmolding.
- Warm the jam and brush lightly over the top for shine.
Notes
- Serve at room temperature for the best texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French