Chocolate Espresso Flan

The Peppermill The Peppermill
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1h 8
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat, Tree nuts, Soy

Directions

  1. Spray two flan pans with baking spray. Heat oven to 350 degrees Fahrenheit.

  2. In the bowl of an electric mixer, beat egg whites until stiff, about five to six minutes. Add yolks and sugar to beaten whites and mix gently. Add oil, milk, extract, flour and baking powder. Sift in cocoa to avoid lumps. Mix gently until combined.

  3. Divide batter between the prepared flan pans.

  4. Bake 25 minutes or until a cake tester comes out clean and cake pulls away from the sides of the pans.

  5. Remove from oven and cool. Invert flans from the pans onto a platter.

For the Topping

  1. Heat topping just until bubbling around the edges. Add chopped chocolate and espresso cream. Stir to combine into a smooth ganache.

  2. Divide ganache between the two flans, smoothing gently to bring it to the raised edge of the cake. Cool.

  3. Melt white chocolate and place in a piping bag without a tip or a small squeeze bottle. Drizzle to decorate as desired. Add gold leaf and chocolate espresso beans.

Notes:
Keep cake refrigerated in a sealed container for up to 3–4 days; serve chilled or bring to room temperature briefly before serving. Cake can be frozen without ganache or garnish for up to 3 months; thaw in the refrigerator before adding topping.

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1 Comment

Esther B •

Does this freeze well?

Avigael Levi Kosher.com Team •
Reply to Esther B

Yes. Let it cool and set completely then wrap it well or store it in an airtight container. Then thaw in the fridge overnight before serving.