It's International Chocolate Cake Day, and to honor it we bring you an authentic delight for cocoa lovers: a cake filled with chocolate flan!

The result of this cake is similar to that of a cheesecake, as far as the texture of the filling is concerned: soft and enveloping, each bite fills you with the most delicious cocoa flavor.

The dough, for its part, is a basic dough made from butter, flour and eggs, and it will not take you any complication to make. Let me introduce you, yes, that it will require some resting time in the fridge: apart from gaining consistency, it will help the cocoa flavor to settle. Therefore, it is ideal to prepare the dough in the afternoon/evening, and the filling the next morning, or start with the dough in the morning, knowing that you will finish it in the afternoon.

I hope you enjoy this wonderful chocolate cake recipe!

Round mold perforated with De Buyer baking paper


For the sweet cocoa mass:

  • 140g butter
  • 90g icing sugar
  • 30 g almond flour
  • 20 g unsweetened cocoa powder
  • 1 egg
  • 1 pinch of salt
  • 235 g of wheat flour

For the chocolate filling:

  • 360 g of whole milk
  • 240 g of liquid kitchen cream (18% mg)
  • 4 eggs
  • 30g of sugar
  • 60 g of corn starch (Maizena)
  • 200 g dark confectionery chocolate


Preparation of the sweet cocoa mass:

  1. Put the butter in a bowl, and beat with a stick mixer until you get a creamy texture.
  2. Add the icing sugar, almond flour and cocoa powder. Mix until integrated.
  3. Lightly beat the egg and add it. Also add the salt and mix until a homogeneous consistency is obtained.
  4. Add the flour and mix just enough until you have a homogeneous mass. Make a ball, put it in transparent film and leave it for at least 1 hour in the fridge.
  5. Once the dough has rested in the fridge, take it out and spread it out on a floured work surface. Knead it lightly to be able to stretch it.
  6. Take the De Buyer round perforated mold , and place the baking paper that comes with it inside. Introduce the dough and make sure that it is distributed all over the base and edges (you may find it easier to first cut the dough in a circle and spread it on the base of the mold, and then arrange the excess dough on the sides). In any case, make sure to line the entire mold with the base, having a similar thickness on the base and walls.
  7. Cover with film and take the mold with the dough for at least 1 hour in the freezer, or overnight in the fridge.

Preparation of the chocolate filling:

  1. In a saucepan, introduce the cream and whole milk, and turn on the heat to heat it up.
  2. In a bowl, mix the sugar, eggs and cornstarch.
  3. When the milk begins to show its first boil, pour it over the previous mixture (sugar and eggs) and mix it all together (to ensure that the eggs do not curdle, add only a few tablespoons first, and continue mixing to heat little by little, and when it already has some temperature the mixture introduces the rest of hot milk).
  4. Return the mixture to the saucepan or saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
  5. When the mixture is thick, remove it from the heat, add the chocolate and mix until melted.

Assembly and baking of the cake

  1. Preheat the oven to 180 ºC (when you open the oven it will lose some temperature, leaving the 170 ºC that we are looking for later).
  2. Take the mold with the dough out of the freezer or refrigerator, and pour the filling mixture into the mold, inside the cooled dough.
  3. Bake the flan for approximately 55 to 60 minutes, at 170 °C, with the mold at a medium height in the oven.
  4. Remove the chocolate cake from the oven, and let it cool on a cooling rack before unmolding it.


Chocolate custard cake

Author of the recipe: Amel, chef at De Buyer


Claudia said:

¡Muchas gracias! La verdad es que es una tarta deliciosa, espero que te animes con ella y nos cuentas:)

User said:

Que buena pinta!

user said:

que buena pintaa!

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