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Chocolate flan

Cooking recipes / Top Picks / Fast, simple, delicious

6 servings
30 min

Dark chocolate - 100 gr, Butter - 100 gr, Salt - to taste, Sugar - 60 gr, Chicken eggs - 2 pcs., Wheat flour - 55 gr, Vanilla - to taste, Rum - to taste, Orange juice - 3 tbsp., Cocoa powder - 1 tbsp., Orange peel - 200 gr.

Prepare the ingredients.

Flan molds can be used any - silicone for cupcake, ceramic ramekins for soufflé or ordinary cups, as well as fragrant orange peel cups.

To make cups, the washed orange must be cut in half, and then use a teaspoon to remove the core.

If the molds are ceramic or silicone, brush them with a thin layer of butter and sprinkle with cocoa (such a French shirt will work out). Turn on the oven to warm up to 200 degrees.

Crumble the chocolate into a small dish and add the butter. Salt (2 pinches is enough, salt will shade the sweetness).

Melt the chocolate with the butter and salt. A water bath, oven at a low temperature or microwave is suitable.

Cool the chocolate mass slightly and transfer it to a dough bowl.

In a separate bowl, combine the sugar and eggs.

Whisk the sugar and eggs into a puffy foam. Sugar should dissolve.

Add the egg mass to the chocolate mass in a thin stream and mix constantly.

Add the flavors (vanilla and rum).

Add the orange juice (or cognac). Mix well.

Sift through the flour and stir until smooth. The mass for the flan is ready.

Decompose the resulting mass into molds.

Fill not to the end, because when baking, the flan rises.

Bake at 200 degrees for 4 to 15 minutes.

After 4 minutes inside, liquid hot chocolate, for amateurs.

And after 15 minutes, the flan is a slightly wet cupcake, fragrant and just as tasty. Using a sample method, select your own version of the density of the middle.