To all the coffee fans out there – I got a very special recipe for you today. An awesome Brazilian Chocolate Coffee Flan Cake. Three good things combined – flan, coffee flavor and chocolate – and if enjoyed with an additional cup of coffee on the side… mmmmm even better! You got to try this one here!
My favorite “coffee dealer” aka. Tchibo knows a lot about coffee and is providing us with coffee from all around the world for decades already. Tchibo has a coffee product line called Privat Kaffee* with coffee types originated along the equator – the African Blue* from the East African plateau and the Latin Grande*, Colombia Fine and Brazil Mild* from South America. All of these coffee types have different characteristics – fruity to aromatic, from mild to strong… The Brazil Mild coffee I used in my recipe here is quite mild with a nutty flavor – perfect combination with the caramel flavor of a Brazilian flan ;)
About that flan… as you might have noticed already – this is not a regular “flan” as most of you probably know from South America. They usually don’t come with a coffee flavor – even though it’s a great combination with the original flavors of a flan. A flan normally also does not have a cake attached I think… but it that is also an awesome addition – same like the coffee ;)
Tchibo asked me to create a recipe to showcase the “Privat Kaffee” coffee types – I needed some time to think of a dish that would showcase the great flavor of the coffee perfectly. I am a coffee addict (so say it mildly), so less strong coffee is something I prefer in order to be able to drink more. The Brazil Mild coffee is perfect for that. Brazil Mild… is there a better match for a coffee from Brazil than a flan from Brazil? Well… yes – a Brazilian flan with a chocolate cake underneath. The creamy flan with the typical caramel sauce topping and the rich chocolate cake are a perfect match! I think an already perfect dessert got even better with the addition of the chocolate… just sayin’!
The recipe for this flan cake might look a bit extensive at first but it is actually not that complicated. All you got to do is a caramel sauce (as usual for a flan) – add that to a proper flan baking tin – then top that with the chocolate cake batter and the flan mixture. During the baking process, the flan mixture and the chocolate cake switch places and you end up with a delicious chocolate cake that has a flan with caramel on top. It’s pretty amazing.
INGREDIENTS / ZUTATEN
3/4 cup (150g) sugar
1/3 cup (80ml) water
For the cake batter:
1 cup (130g) all-purpose flour
1/3 cup (40g) cocoa powder
2 tsp. baking powder
pinch of salt
1/2 cup (120g) butter, at room temperature
1/3 cup (60g) sugar
2 medium eggs
1/2 tsp. vanilla extract
1/3 cup (80ml) milk
For the flan:
9 oz. (260g) condensed milk
2 tbsp. ground coffee
3 medium eggs
1/4 cup (60g) heavy cream
1 1/2 tsp. vanilla extract
3 tsp. (10g) all-purpose flour
150g Zucker
80ml Wasser
Für den Teig:
130g Mehl (Type 550)
40g Kakao
2 TL Backpulver
Prise Salz
120g weiche Butter
60g Zucker
2 Eier (M)
1/2 TL Vanille Extrakt
80ml Milch
Für den Flan:
260g Kondensmilch
2 EL Tchibo Privat Kaffee Brazil Mild, grob gemahlen
3 Eier (M)
60g Sahne
1 1/2 TL Vanille Extrakt
10g Mehl (Type 550)
All of the Tchibo “Privat Kaffee” coffee types are certified by the Rainforest Alliance* – Tchibo works closely together with the farmers and their families to protect the local ecosystem wherever the coffee is being cultivated. If you want to know more about that, check out the website with more information about that topic. If you want to know how to make the flan cake you should check out the recipe ;)
The recipe asks for a small savarin tin but you can easily adapt the quantities of the ingredients to us the recipe for a larger tin. A small tin like the one I used should be easy to find in stores with baking supplies or online. You could also try a small bundt cake pan, but that might not have a flat bottom. If that’s ok for you… give it a try. The great flavors will not be altered by a flat or domed flan topping ;)
If you want to know more about coffee and how to prepare it properly, you can take a look at the Tchibo website* related to that topic. You will find information about different coffee types and how to prepare them in different ways. The Privat Kaffee coffees are suitable for all types of preparation – for the classic coffee maker, by hand with a filter or fully automatic coffee machine. Tchibo has one called Esperto Caffè* for that too – check it out
DIRECTIONS / ZUBEREITUNG
2. For the caramel sauce add the sugar to a small pot. Heat up until the sugar starts to melt. Ass soon as the sugar has melted and got an amber color (do not burn it), add the water. Be careful here – the caramel is hot and will bubble up because of the water. The caramel will harden immediately, so stir until it melts again and you get a nice and smooth caramel sauce – that will take a minute or two. Take off the heat and let cool down completely.
3. Preheat the oven to 350°F (175°C). Grease an 8 inches (20cm) savarin tin and sprinkle with sugar. Pour the cooled caramel sauce into the pan and put the tin into the freezer for 20 minutes so the sauce can firm up. If the caramel sauce is not hardened it will mix with the other ingredients.
4. Mix the flour with cocoa powder, baking powder, and salt in a small bowl and set aside. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Add the flour mixture together with the milk to the bowl and mix until just combined – do not overmix.
5. For the flan add the eggs to a large bowl and whisk slightly. Add the heavy cream, vanilla extract, the coffee-infused condensed milk, and the flour and mix on high speed until everything is well combined and smooth. If you can still see some pieces of the egg or flour in the mix I recommend to pour it through a fine-mesh sieve.
6. Prepare a large pan with hot water – your flan cake has to sit in water so it bakes very slowly. The water should come up to half the height of the savarin tin. Set aside.
7. Take the savarin tin with the hardened caramel layer out of the freezer and pour the chocolate batter onto the caramel and smooth out the top. Carefully pour the flan mixture on top of the cake batter – make sure it does not mix with the batter. Cover everything with a layer of aluminum foil and place it inside the pan with the hot water. Place both together in the center of the oven and bake for 65-80 minutes. Remove the foil after 50-55 minutes. Check with a toothpick inserted into the cake layer (which should be on top now) – it should come out clean. Take the cake out of the oven and let cool down completely on a wire rack, then place in the fridge for 6 hours or overnight.
8. To serve the cake add some hot water to a pan, place the cake shortly with the tin in the hot water to soften the caramel (similar to when you were baking the cake). You might have to loosen the cake slightly from the sides of the tin with a sharp knife. At some point you should be able to rotate the cake inside the tin easily – this is the moment the cake is ready to come out. Place a serving plate (with a rim) on top and flip to remove the cake from the tin.
2. Für das Karamell den Zucker in einen kleinen Topf geben. Den Zucker langsam erhitzen, bis er schmilzt. Sobald er geschmolzen ist und eine schöne goldene Farbe bekommen hat (nicht verbrennen!) das Wasser dazugeben. Hier solltet ihr vorsichtig sein, weil das Karamell stark blubbern wird, sobald das Wasser in den Topf kommt. So lange rühren, bis das fest gewordene Karamell wieder flüssig ist und eine dickflüssige Karamellsoße entstanden ist – das kann 1-2 Minuten dauern. Vom Herd nehmen und komplett abkühlen lassen.
3. Den Ofen auf 175°C (350°F) vorheizen. Eine 20cm (8 inches) Savarin Form einfetten und mit Zucker ausstreuen. Die abgekühlte Karamellsoße in die Form schütten – der Boden sollte komplett bedeckt sein. Für etwa 20 Minuten in den Tiefkühler stellen, damit die Soße fest werden kann. Wenn die Karamellsoße nicht fest ist, wird sie sich mit dem Teig vermischen und dann funktioniert der Kuchen nicht so, wie er soll ;)
4. Mehl mit Kakao, Backpulver und Salz in einer kleinen Schüssel vermischen und zur Seite stellen. Die weiche Butter mit dem Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt dazugeben und unterrühren. Die Mehlmischung mit der Milch zur Schüssel dazugeben und alles nur kurz verrühren.
5. Für den Flan die Eier in eine große Schüssel geben und kurz verquirlen, dann Sahne, Vanille Extrakt, Kaffee-Kondensmilch und Mehl dazugeben und alles gut verrühren. Sollten kleine Mehlklümpchen zu sehen sein, die Mischung am Besten noch einmal durch ein feines Sieb schütten.
6. Eine große Backform mit heißem Wasser füllen – die Savarin Form sollte darin Platz haben, damit der Flan Kuchen darin langsam backen kann. Wenn die Savarin Form im Wasser steht, sollte sie in etwa bis zur Hälfte mit Wasser bedeckt sein.
7. Die Savarin Form mit der hart gewordenen Karamellsoße aus dem Tiefkühler holen und den Schokoladenteig darauf verteilen und glatt streichen. Die Flan-Mischung vorsichtig auf den Teig gießen – achtet darauf, dass sich nichts vermischt. Die Form mit Alufolie abdecken und ins Wasserbad stellen. Für etwa 65-80 Minuten backen. Nach 50-55 Minuten die Alufolie entfernen und den Flan Kuchen weiter backen. Mit einem Zahnstocher testen, ob noch Schokoladenteig kleben bleibt (diese Schicht sollte jetzt oben sein) und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Kuchen aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen, dann für 6 Stunden oder über Nacht in den Kühlschrank stellen.
8. Zum Servieren den Kuchen in eine Backform mit heißem Wasser stellen (ähnlich wie beim Backen), damit die Karamellsoße am Boden der Form weich werden kann. Ihr müsst ggf. den Kuchen noch mit einem scharfen Messer etwas vom Rand lösen – sobald man den Kuchen in der Form etwas drehen kann, ist er bereit zum Stürzen. Dazu dann eine Servierplatte (mit etwas höherem Rand) auf die Form legen und dann mit Schwung alles umdrehen. Die Form entfernen und den Kuchen servieren.
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Here is a version of the recipe you can print easily.
Brazilian Chocolate Coffee Flan Cake
- Prep Time: 1h
- Cook Time: 1h 20m
- Total Time: 9h
- Yield: 1 1x
- Category: Cake
- Cuisine: Brazilian
Description
What happens when you combine a Brazilan flan and a chocolate cake? Delicious Magic with a hint of coffee!
Ingredients
Instructions
Notes
Enjoy baking!
*I have partnered with Tchibo to bring you this delicious cake. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
