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There’s a moment of pure joy that washes over you when that first slice of Puerto Rican Flancocho (Chocoflan) is revealed—layers of luscious caramel flan atop a rich chocolate cake look like they belong in a gourmet dessert shop, yet they come straight from your own kitchen. I discovered this jewel during a family gathering when my cousin brought her version, filling the room with an irresistible scent that left everyone yearning for more.

Perfectly creamy and impossibly moist, Flancocho marries the indulgence of two beloved desserts into one spectacular treat. Whether it’s a holiday celebration, a birthday bash, or just a sweet end to a casual dinner, this layered delight proves to be the ultimate crowd-pleaser, leaving every guest asking for seconds. With a versatility that allows for your own little twists—like a hint of coconut milk or espresso powder—you can make it your own. Let’s dive into this tradition that celebrates both flavor and family, and see why Puerto Rican Flancocho deserves a place on your dessert table!

Why is Puerto Rican Flancocho (Chocoflan) so loved?

Decadent, this dessert transforms any gathering into a festive celebration. Rich flavors blend the velvety caramel flan with the luscious chocolate cake, making each bite a heavenly experience. Versatile variations cater to your taste—think coconut milk or a dash of espresso for that extra flair! Effortlessly crowd-pleasing, it’s sure to impress both friends and family. Cultural significance adds depth, as Flancocho embodies a cherished tradition that connects generations. This is more than just dessert; it’s a delightful story on your plate!

Puerto Rican Flancocho (Chocoflan) Ingredients

For the Flan

White Sugar – Adds sweetness and is essential for the caramel layer; brown sugar offers a richer flavor alternative.
Sweetened Condensed Milk – Provides creaminess and sweetness; choose a full-fat version for the best texture.
Evaporated Milk – Creates a rich base for the flan; you can substitute with whole milk, but the flavor will differ.
Eggs – Crucial for a smooth and creamy consistency; using room temperature eggs will enhance blending.
Vanilla Extract – Brings depth to the flan’s flavor profile; try almond extract for a unique twist.

For the Cake

Unsalted Butter – Adds richness to the chocolate cake; feel free to swap it out with margarine or coconut oil for a dairy-free option.
All-Purpose Flour – Provides structure to the cake layer; you may use a gluten-free blend for an alternative that will alter the results.
Cocoa Powder – Delivers a deep chocolate flavor and color; Dutch-process cocoa can introduce a different nuance.
Baking Powder – Vital for making the cake rise; make sure it’s fresh for optimal results.
Baking Soda – Works alongside baking powder to create a tender cake texture.
Salt – Balances the sweetness found in the cake.
Whole Milk – Contributes moisture; keeping it at room temperature helps it incorporate better.

For Assembly

Caramel Sauce – Flows from the flan layer, creating a beautiful glaze; make sure the sugar is perfectly melted for an appealing finish.

Puerto Rican Flancocho (Chocoflan) combines these ingredients into a buffet of flavors and textures, making for an unforgettable dessert experience!

How to Make Puerto Rican Flancocho (Chocoflan)

Prepare Caramel: Melt 1 cup of white sugar in a saucepan over medium heat. Stir occasionally until it reaches a golden amber color, then quickly pour it into a greased Bundt pan, allowing it to cool and harden.
Make Flan Mixture: In a blender, combine 1 can of sweetened condensed milk, 1 can of evaporated milk, 4 eggs, and 1 teaspoon of vanilla extract. Blend until perfectly smooth and set aside.
Prepare Cake Batter: In a large bowl, cream together ½ cup of unsalted butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs one at a time, adding 1 teaspoon of vanilla extract. In a separate bowl, whisk 1 cup of all-purpose flour, ¼ cup of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Alternately add this dry mixture and ½ cup of whole milk to the butter mixture, mixing until just combined.
Layer the Batter: Carefully pour the chocolate cake batter into the Bundt pan over the cooled caramel layer. Gently pour the prepared flan mixture on top of the cake batter, ensuring not to disturb the layers.
Baking: Preheat your oven to 350°F. Cover the Bundt pan tightly with aluminum foil and place it in a larger baking dish filled with hot water (bain-marie). Bake for 60-70 minutes, or until a toothpick inserted in the cake comes out clean.
Cooling & Serving: Once baked, remove the Bundt pan from the oven and the water bath. Allow it to cool at room temperature. Refrigerate for at least 4 hours, or overnight if possible. To serve, invert the pan onto a serving plate to reveal the glossy caramel glaze.

Optional: Garnish with fresh berries or whipped cream for a festive touch!

Exact quantities are listed in the recipe card below.

Puerto Rican Flancocho (Chocoflan) Variations

Embrace the spirit of creativity and flavor by personalizing your Flancocho journey!

Coconut Cream: Swap regular milk with coconut milk in the flan for a tropical twist that enhances richness and adds a subtle coconut flavor.
Cream Cheese: Blend in cream cheese with the flan mixture for an ultra-creamy texture that takes richness to incredible new heights!
Espresso Powder: Add a teaspoon of espresso powder to the chocolate cake batter for a delightful coffee kick that perfectly complements the richness of the chocolate.
Spiced Cake: Introduce a dash of cinnamon or a pinch of nutmeg to the cake batter; these warm spices will elevate the flavor to cozy new levels.
Nutty Undertones: Incorporate chopped nuts, such as walnuts or pecans, into the chocolate layer. They add crunch and a delightful contrast to the smooth flan.
Zesty Surprise: Grate the zest of an orange or lemon into the flan mixture to offer a zesty brightness that cuts through the sweetness beautifully.
Decadent Chocolate Ganache: Drizzle homemade chocolate ganache over the top after inverting the cake for an indulgent finish that will wow your guests.
Boozy Boost: For an adult twist, add a splash of rum or tequila to the batter, infusing the cake and flan with a deliciously spirited flavor!

Your Flancocho is a canvas waiting for your unique touch—let your imagination run wild!

Expert Tips for Puerto Rican Flancocho

Room Temperature Ingredients: Use room-temperature eggs and milk to ensure a smooth blend, which enhances the creaminess of the flan.
Grease the Bundt Pan: Thoroughly grease the pan to ensure the caramel and cake release easily when inverted.
Water Bath Importance: Always conduct the baking in a water bath to keep the flan silky and prevent cracks in the custard.
Chill Properly: Allow the flancocho to chill for at least four hours for easy unmolding and to set the flavors beautifully.
Inversion Technique: Invert the Flancocho swiftly to maintain the integrity of the layers; a gentle tap can help release any stubborn bits.

Storage Tips for Puerto Rican Flancocho (Chocoflan)

Room Temperature: If serving the flancocho on the same day, it can be kept at room temperature for up to 2 hours to allow flavors to mingle without compromising texture.
Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days to keep the Puerto Rican Flancocho fresh and delicious.
Freezer: The flancocho can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container.
Reheating: To serve from the fridge, let it sit at room temperature for about 30 minutes before enjoying. If reheating from frozen, thaw overnight in the fridge, then serve chilled or at room temperature for the best results.

Make Ahead Options

Puerto Rican Flancocho (Chocoflan) is an ideal recipe for those busy weeknights or festive gatherings, as you can prepare it up to 24 hours in advance. To make ahead, prepare the caramel and flan mixture as usual and refrigerate them separately, covering them tightly to maintain freshness. You can also prep the chocolate cake batter, storing it in the fridge for up to 3 days. When you’re ready to finish the dish, simply layer the cake batter and flan mixture before baking it. Follow your baking instructions and allow it to cool; it will be just as delicious as if made fresh. This approach not only saves you time but ensures a stunning dessert is ready to impress!

What to Serve with Puerto Rican Flancocho (Chocoflan)?

Creating a memorable meal is all about harmonizing flavors and textures to elevate your dining experience.

Fresh Berries: Their tartness pairs perfectly with the sweet layers, adding a pop of color and refreshing taste to your plate.
Mint-Infused Whipped Cream: Light and airy, this topping adds a creamy contrast and a hint of freshness to complement Flancocho’s richness.
Tropical Fruit Salad: A mix of mango, pineapple, and kiwi adds a fruity burst, making every bite feel like a mini-vacation. They temper the indulgence beautifully!
Dark Coffee: A cup of rich, brewed espresso or French press coffee elevates the dessert experience by balancing the sweetness of the flancocho.
Chocolate Drizzle: A decadent chocolate sauce can enhance the dessert’s flavors, tying together the chocolate cake and smooth flan layers.
Vanilla-Bean Ice Cream: The creaminess of vanilla ice cream against the caramelly flavors of the flancocho creates a luxurious treat that will leave guests in awe.
Cinnamon Sugar Dusted Churros: For those who crave texture and flavor contrasts, churros dipped in warm chocolate sauce add an exciting twist alongside the flancocho.
Coconut Macaroons: Combining coconut’s chewy texture with Flancocho’s layers can create a delightful pairing that echoes the tropical nature of Puerto Rican culture.
Champagne or Sparkling Wine: A glass of bubbly brings a celebratory feel and cuts through the richness, perfectly rounding off a festive meal.

Puerto Rican Flancocho (Chocoflan) Recipe FAQs

How do I select the best ingredients for Flancocho?
Absolutely! For the flan, choose fresh eggs with a golden yolk, as they contribute to a rich color and flavor. Sweetened condensed milk should be full-fat for optimal creaminess. You can use room temperature eggs for better blending, and don’t forget to select cocoa powder that is unsweetened and high-quality for the best flavor in the cake layer.

How should I store leftover Flancocho?
Very! Store any leftovers in an airtight container in the fridge for up to 5 days. If you want to keep it longer, wrapping it tightly in plastic wrap and aluminum foil will allow you to freeze the Flancocho for up to 2 months. Just remember to thaw it overnight in the fridge before serving!

Can I freeze Puerto Rican Flancocho? If so, how?
Yes, you can! To freeze Flancocho, allow it to cool completely first. Wrap it in plastic wrap tightly, followed by a layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe container. When you’re ready to enjoy it again, simply remove it from the freezer and let it thaw in the fridge overnight. Serve chilled or allow to come to room temperature for the best taste.

What should I do if my Flancocho cracks while baking?
Oh no! If you find your Flancocho has cracks, it’s likely because of too high heat or not enough moisture during baking. Make sure to bake it in a water bath (bain-marie) to regulate the temperature. If it’s too late and it has cracked, don’t worry! Just garnish with whipped cream or fresh berries to distract from the cracks; it will still taste heavenly!

Is Puerto Rican Flancocho suitable for those with dietary restrictions, like gluten intolerance?
Certainly! If you’re looking for a gluten-free option, you can use a gluten-free flour blend instead of all-purpose flour, keeping in mind the texture may differ slightly. Additionally, if there are lactose concerns, consider substituting the dairy ingredients with lactose-free alternatives. However, always check labels to avoid any allergens!