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Chocoflan flotatin

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This dessert is extra fluffy and special, because it is an impossible cake with white chocolate jelly covered with chocolate. This pastry recipe is like 3 desserts in 1 and we assure you that it is easier to prepare than you think. We recommend you to beat the egg pieces very well, so that the flan filters well when doing it.
Learn more about Huevo San Juan®


10 portions
  • 3 San Juan® Eggs, for the chocolate cake
  • 1/3 cups sugar, for the chocolate cake
  • 3/4 cups flour, for the chocolate cake
  • 1/2 teaspoons baking soda, for the chocolate cake
  • 1 tablespoon cocoa, for the chocolate cake
  • 4 tablespoons butter, melted, for chocolate cake
  • 1/8 cups bitter chocolate, melted, for chocolate cake
  • 1 cup evaporated milk, for coffee flan
  • 1 cup condensed milk, for coffee flan
  • 4 San Juan® Eggs, for coffee flan
  • 1 tablespoon liquid vanilla, for coffee flan
  • 1/4 cups coffee liqueur, for coffee flan
  • 1 package cream cheese, (190 g) for white chocolate jelly
  • 1 1/2 cups whole milk, for white chocolate jelly
  • 1 cup evaporated milk, for white chocolate jelly
  • 1 cup White chocolate, for white chocolate jelly
  • 3 envelopes gelatin, hydrated and melted, for white chocolate jelly (7 gc / u)
  • 1/2 cups whipping cream, for chocolate cover
  • 1 cup bitter chocolate, for chocolate cover
  • 1 tablespoon honey, for chocolate cover
  • enough Chocolate chips, white, to decorate
Learn more


Preheat the oven to 180 ° C.
For the chocolate cake, beat the pieces of San Juan® Egg with the sugar until it doubles in size and changes color. With the help of a strainer, gradually add the flour, baking powder and cocoa. Add the butter and chocolate in an enveloping manner.
Pour the cake into a rectangular baking dish previously greased and sweetened.
For the flan, blend the evaporated milk with the condensed milk, the pieces of San Juan® Egg, vanilla and coffee liqueur.
With the help of a ladle, pour the flan over the cake mixture taking care not to mix them. Place the mold on a tray with water and bake for 1 hour. Let cool, unmold and reserve.
For the gelatin, blend the cream cheese with the whole milk, the evaporated milk, the white chocolate and the grenetina. Pour a cup of the mixture into a mold slightly larger than the chocoflan and refrigerate until set.
Place the chocoflan on the curdled jelly and cover with the rest of the gelatin to encapsulate; Refrigerate until set.
Heat the whipping cream in a pot over medium heat, add the chocolate and stir until melted, add the honey, remove from heat and let cool.
Unmold the jelly, decorate with the chocolate cream and sprinkle the white chocolate chips. Serve very cold.


On a plate, decorated with chocolate cream and white chocolate.


It is important to beat the pieces of San Juan® Egg very well before adding the rest of the ingredients, so that the cake is spongy and the flan is filtered very well.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Tere Garcia
11/09/2019 23:34:19
Felicitenme al chef. 🥚🍰🍪🎂

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