Name: Mini Choco Flan
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 10 min
Cuisine: Mexican
Ingredients: 1/2 cup granulated sugar (for caramel); 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 3 large eggs; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1/4 cup cocoa powder; 1/4 tsp baking soda; 1/4 tsp baking powder; 1/4 cup granulated sugar; 1/4 cup milk; 1/4 cup vegetable oil; 1 egg; 1/2 tsp vanilla extract

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Mini Choco Flan is an elegant, two-in-one dessert that combines rich chocolate cake and silky smooth flan, topped with a luscious caramel glaze. Baked in individual molds, these perfectly portioned treats are ideal for holidays, parties, or any occasion that calls for something a little extra. This classic Mexican-inspired dessert is also known as “Impossible Cake” for the magical way the layers invert during baking.

Why You’ll Love This Recipe

These mini desserts are as impressive in flavor as they are in presentation. Each bite delivers a balance of fudgy chocolate cake and creamy vanilla flan, all topped with glossy, golden caramel. Despite the luxurious look, they’re surprisingly easy to make using simple ingredients. Baked in individual portions, they’re ideal for sharing and make-ahead convenience, ensuring you always have a showstopping dessert ready to go.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Caramel Layer:

1/2 cup granulated sugar

Flan Layer:

1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3 large eggs
1 tsp vanilla extract

Chocolate Cake Layer:

1/2 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup granulated sugar
1/4 cup milk
1/4 cup vegetable oil
1 egg
1/2 tsp vanilla extract

directions

Prepare the caramel:
In a small saucepan over medium heat, melt the sugar without stirring until it becomes a golden amber color. Immediately pour a small amount into the bottom of each lightly greased muffin or mini bundt mold, swirling slightly if needed.
Make the flan:
In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth and set aside.
Make the chocolate cake batter:
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sugar.
Add milk, oil, egg, and vanilla extract. Mix until smooth and lump-free.
Assemble the mini flans:
Spoon a layer of chocolate batter into each mold over the hardened caramel.
Slowly pour the flan mixture on top of the cake batter. The layers will switch during baking.
Bake in a water bath:
Place the filled molds into a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the molds.
Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted comes out clean.
Cool and chill:
Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Unmold and serve:
Gently run a knife around the edges of each mold. Invert onto serving plates to reveal the caramel-topped flan. Serve chilled, optionally with fresh berries or whipped cream.

Servings and timing

Servings: 10 mini flans
Prep Time: 20 minutes
Baking Time: 50 minutes
Chilling Time: 4 hours
Total Time: 5 hours 10 minutes
Calories per serving: 310 kcal

Variations

Mocha Twist: Add a teaspoon of instant espresso powder to the cake batter for added depth.
Spiced Chocolate: Mix in cinnamon or chili powder for a Mexican chocolate flair.
Coconut Flan: Substitute part of the evaporated milk with canned coconut milk for a tropical twist.
Nutty Texture: Sprinkle chopped pecans or almonds into the caramel layer before adding batter.
Mini Loaf Version: Bake in mini loaf pans for a slightly larger individual serving.

storage/reheating

Store Mini Choco Flans in an airtight container in the refrigerator for up to 4 days. These are best served chilled, directly from the fridge. Avoid freezing, as the texture of the flan may be compromised after thawing. Do not reheat; this dessert is meant to be served cold.

FAQs

Why do the layers switch during baking?

The cake batter is denser than the flan mixture, but as the cake bakes, it rises to the top while the flan sinks, inverting the layers.

Can I make this in a regular-sized bundt pan?

Yes, use a 10-cup bundt pan and adjust the baking time to 60–70 minutes. Be sure to check doneness with a toothpick.

How do I prevent the caramel from hardening too quickly?

Work quickly once the sugar reaches a golden color. Pour it immediately into the molds before it sets.

What’s the best way to release the flans from the molds?

Gently run a knife around the edge and place a plate on top before flipping. Let them sit inverted for a moment to loosen the caramel.

Can I use a boxed cake mix instead?

Yes, you can use a chocolate cake mix. Just reduce the portion and use only what you need for the mini molds.

What if I don’t have a blender?

You can whisk the flan ingredients thoroughly by hand, though a blender ensures a smoother texture.

Is this dessert gluten-free?

Not as written, but you can use a gluten-free flour blend in the cake layer for a gluten-free version.

How long does it need to chill?

At least 4 hours is ideal for proper setting and unmolding. Overnight is even better.

Can I skip the water bath?

No, the water bath is essential for gentle, even cooking and to prevent the flan from curdling or cracking.

What’s the best topping for serving?

Fresh berries, whipped cream, or a dusting of cocoa powder make perfect finishing touches.

Conclusion

Mini Choco Flan is a decadent, showstopping dessert that combines the best of two classics in one perfectly portioned bite. With its stunning layers, creamy texture, and rich chocolate base, it’s sure to be a crowd-pleaser at any event. Whether for a special celebration or a make-ahead treat, this dessert delivers elegance and flavor in every spoonful.

Mini Choco Flan

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A decadent two-in-one dessert with rich chocolate cake on the bottom and silky flan on top, finished with caramel glaze—perfectly portioned for sweet celebrations.

Author: Asma
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 5 hours 10 minutes
Yield: 10 mini flans 1x
Category: Dessert
Method: Baked in Water Bath
Cuisine: Mexican
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Lightly grease a muffin or mini bundt pan.
In a small saucepan, melt sugar over medium heat until golden and caramelized. Quickly pour into the bottom of each mold.
In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth to make the flan mixture.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and sugar. Add milk, oil, egg, and vanilla extract; mix until smooth to form the chocolate batter.
Spoon chocolate batter evenly into each caramel-lined mold.
Gently pour the flan mixture over the cake batter in each mold.
Place the filled pan into a larger baking dish and add hot water to create a water bath.
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Invert to serve, optionally topped with fresh berries or whipped cream.