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Chocolate plan served on a plate with a sliced strawberry.
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4.52 from 27 votes

Chocolate Flan

This creamy chocolate flan is a decadent dessert perfect to end any meal. A delicious upgrade to the classic flan.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Latin
Servings: 8
Calories: 380kcal
Author: Vanessa


  • Conventional Oven


  • ½ cup sugar
  • 4 oz. semi-sweet chocolate
  • 15 oz evaporated milk (1 can)
  • 12 oz sweetened condensed milk (1 can)
  • 5 large eggs
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees.
  • Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
  • Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return the dish to water.
  • Add chocolate and evaporated milk to a medium microwaveable bowl. Place in the microwave for 30 seconds. Stir the milk and chocolate together. Continue heating the milk, 30 seconds, at a time and stirring until the chocolate is completely melted.
  • In a blender, combine chocolate milk mix, sweetened condensed milk, eggs, cinnamon and vanilla. Pour the mixture into the 8-inch pan with the caramel layer.
  • Bake for 50 minutes or until a table knife inserted in the middle comes out clean. Cool on wire rack for about 30 minutes and place in the refrigerator for about 4 hours to cool completely before removing from the pan.
  • Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release.
  • Keep refrigerated until time to serve.


  • When swirling the caramel around the bottom of the baking dish, make sure to use oven mittens to hold the dish as it will turn hot very quickly with the heat from the caramel.
  • Bake the flan in a water bath. Place the round pan with the flan mixture inside a larger rectangle baking pan and fill the outer dish with hot water to ½ inch depth.
  • Refrigerate the flan for at least 4 hours before removing it from the mold. This will help prevent the flan from breaking.


Calories: 380kcal | Carbohydrates: 49g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 133mg | Sodium: 151mg | Potassium: 437mg | Fiber: 1g | Sugar: 46g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 284mg | Iron: 2mg