Weekend Cooking: Chocolate Caramel Flan

When I posted about salted caramel last week, I did so without having any intention of sharing this recipe, but then I made it, and I can't not share it because it was so, so, so good! Yes, that good!

As I mentioned last week, this recipe is from Great British Bake Off  series 6 winner Nadiya Hussein. I hadn't actually tried any of her recipes before, but if this one is anything to go by, then I will definitely be searching out more of her recipes, particularly her baking recipes. There are a number here that I think look very tasty!

This recipe says to use a jar of store bought caramel sauce but I actually made the recipe from last week, and it was the perfect amount.

This was such a big hit! I took this to my sister's for dinner with her family and even the kids all loved it which was kind of surprising. I was nervous that it wouldn't be set when I went to turn it out to serve, but I needn't have been worried. The base cake was delicious, the creme caramel was perfectly set, and I will be making it again! In fact, I wouldn't be surprised if I am requested to make it again several times.

Chocolate Caramel Flan

For the cake
150g/5½oz unsalted butter, softened, plus extra melted butter for greasing
190g/6½oz soft brown sugar
1 free-range egg
1 tbsp vanilla extract
200g/7oz plain flour, sifted, plus extra for dusting
30g/1oz cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
3 tbsp coffee granules
230ml/8fl oz full-fat milk

For the crème caramel
600ml/20fl oz evaporated milk
397g tin condensed milk
4 free-range eggs
1 tsp vanilla bean paste
Pinch of salt


Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin.


To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface.


To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine.


In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly.


Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through.


Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth.


Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin.

To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter.


Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin.


Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve.


Weekly dinners:

Saturday: Chicken parma and chips
Sunday: Roast lamb dinner (family dinner)
Monday: Chicken a la king
Tuesday: Thai Pork Burgers
Wednesday: Pork Nachos
Thursday: Sticky chicken drumsticks with rice
Friday: Patatas Bravas, Chicken, Potato, Chorizo

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