Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Thursday, September 15, 2011

Brigadeirão- A Very Rich Chocolate Flan

A few weeks back a friend from Brasil asked me for my mom's chocolate flan recipe, the minute she posted the question on facebook, all other childhood friends were reminded of that delicious and super rich chocolate flan my mom would make for us...
I'm making these in individual pans, but if you prefer to use a regular size bundt double up the recipe to have a good size flan, and make sure you have enough people to eat with you as i don't want to be responsible for anyone's diabetes....
2 cans sweetened condensed milk
2 tablespoons unsalted butter, melted and cooled
4 tablespoons good quality baking cocoa, i use ghirardelli
5 egg yolks
1 egg
2 cups sugar, to caramelize pans

Blend all ingredients but the sugar together until well mixed.
Preheat oven to 350F.
Prepare your caramel, by melting the sugar until you reach an amber color, i like making it on the pan i'll be using, but you can prepare in a different pot and pour on the pan you will be using, working quickly since the sugar will harden very fast.
Pour chocolate mixture onto prepared pans and set the pans over a "Bain Marie - A large pan containing hot water in which smaller pans may be set to cook food slowly or to keep food warm".
Place in preheated oven and bake for 55 minutes. If using a regular size bundt pan, cook the flan for 2 hours over a "bain marie". Remove from oven and let it cool down. Cover the pans and refrigerate for at least for hours or overnight. 

To remove flans from baking dish, set pan over your stove top and heat the bottom of the pan over very low heat. You want that caramel to melt and pour over the flan when turned. Flip pans over the serving platter and it should come off easily, if not, run a knife very carefully around flan and that will do it. This is a rich, sticky, gooey dessert,... but so good!!!!


  1. Love it--what simple ingredients, but I bet the flavor is Huge!

    (I'm Jenni from fb, by the way. It won't let me comment w/name&url) :)

  2. Hey Jenni. I'm glad you like the recipe!!!