Recipes and Cooking Dark Chocolate Flan 4.0 (19) Add your rating & review This chocolate flan recipe is a stunning way to upgrade from your usual chocolate cake recipe. Topped with edible gold leaf instead of frosting, this dark chocolate flan is a great choice when you want a sophisticated dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Chill Time: 6 hrs Bake Time: 45 mins Stand Time: 10 mins Total Time: 7 hrs 25 mins Servings: 12 Ingredients ½ cup sugar 8 ounce bittersweet chocolate, chopped 4 cup milk 8 eggs ¾ cup sugar ½ teaspoon ground cinnamon Edible gold leaf** (optional) Directions Preheat oven to 325°F. In a heavy 10-inch skillet, cook the 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to melt evenly. Do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all sugar is melted and golden brown, stirring with a wooden spoon. Immediately pour into a 9x2-inch round cake pan;* tilt to coat bottom. Let stand for 10 minutes. In a heavy large saucepan, heat and stir chocolate over low heat until melted. Gradually whisk in milk; heat and stir over medium heat until smooth. Remove saucepan from heat; set aside. Meanwhile, in a large bowl, lightly beat eggs. Whisk the warm chocolate mixture, the 3/4 cup sugar, and the cinnamon into eggs. Place cake pan in a large shallow roasting pan on oven rack. Pour chocolate mixture into cake pan. Pour boiling water into roasting pan around cake pan to a depth of 1 inch. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Remove cake pan from water. Cool slightly on a wire rack. Cover and chill for 6 to 24 hours. To unmold, loosen edge with knife, slipping point down side of pan to let in air. Invert a serving plate over pan; turn pan and plate over together. Remove pan. If desired, garnish with edible gold leaf. *Test Kitchen Tip: Be sure to use a 9x2-inch round cake pan. A pan with a 1-1/2-inch side will not hold all of the egg mixture. **Test Kitchen Tip: Look for edible gold leaf at food specialty shops. Rate it Print