flan cake

Vanilla chocolate flan cake

I was hesitating between preparing a dessert cream or a chocolate cake… And then I remembered this cake which consists of both a soft matcha layer and a flan.
This is a small, very personal adaptation of the well-known bizcoflan. A delight!

So I took this recipe again, this time with a chocolate flavored cake and a generous layer of flan. My recipe is really very simple. This involves covering the bottom of the mold with caramel, then pouring a vanilla egg cream over it. All you have to do is spread the cake batter on it, and put it in a bain-marie.

The particularity of my recipe is that I completely ignore the “magical” side of this cake. It is indeed also known as “impossible pastel”. It is therefore advisable to first put the dough for the cake, then pour the flan over it. During cooking, the layers reverse.
But hey, I like things to be simple, and my way of doing things works perfectly. And it’s just as good.

Flan cake:

4 eggs
90g sugar
400g whole milk
1 vanilla pod

liquid caramel
3 eggs
75g sugar
40g sunflower oil
40g water
75g flour
20g bitter cocoa
1 tsp baking powder

Heat the milk and the scraped vanilla. Let infuse.

Whisk eggs and sugar.
Add lukewarm milk. To mix together.

Cover the bottom of a 20/22 cm silicone mold with a layer of caramel, then gently pour the flan over it.

Place the mold in a large dish, in which boiling water can be poured to make a bain-marie.

Preheat the oven to 160°C.

Whisk the yolks and 25 g sugar until the mixture doubles in volume.
Add the oil. To mix together.
Add water. To mix together.

Sift the flour, cocoa and baking powder over the mixture.
Mix gently with a spatula.

Beating egg whites. Add the sugar spoon by spoon as soon as the whites begin to be firm.
Add the whipped egg whites to the mixture with a spatula.

Spread the cake batter over the cream. Just put it in several times. It spreads very easily on the surface.

Pour boiling water into the large dish

Cook for about 50 minutes.

Let cool before unmolding.
Keep refridgerated.

Flan cake, chocolate biscoflan

To finish: to make the liquid caramel yourself, just put 250 g of sugar, 1 tsp of lemon juice and 50 ml of water in a saucepan. Leave to caramelize, then take off the heat and add 125 ml of boiling water. A minute more on the heat, and you have caramel for all your next preparations. it can be kept for a very long time at room temperature.


You can also use a non-silicone mold.


The bain-marie is essential, because it allows perfect cooking, even with a silicone mould. there is nothing worse than overcooking spots.
On the other hand, depending on the oven, the cooking time may be a little different. Add a little more time, if the flan does not seem completely cooked.

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