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Servings: 16

Easy Chocoflan Recipe - Kodrit Kadir

Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
3 hrs 20 mins
Easy Chocoflan Recipe - Kodrit Kadir -a simple and impressive dessert, that features a layer of chocolate cake on the bottom and smooth and creamy flan layer on top. The chocolate layer soaks up the caramel from the plan, which makes this Chocoflan (Kodrit Kadir) extra moist.
Easy Chocoflan Recipe - Kodrit Kadir. Creme caramel flan in a bundt pan, inverted over a white platter on a cake stand.
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For the caramel:

  • 1/3 cup sugar

For the flan:

For the chocolate cake:

  • 1 egg
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tbsp Greek yogurt
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tbsp cocoa powder


For the flan:

  1. Beat the eggs and sugar doe 2 minutes, until the sugar is dissolved. Add the vanilla and milk, whisk to combine. Set aside.

For the chocolate cake:

  1. In a bowl sift together the flour, baking powder and cocoa powder. Set aside.

  2. Beat the egg and sugar together for 2 minutes. Add the vanilla and oil. Beat to combine. Add the milk and yogurt and mix to incorporate. Add the dry ingredients and beat until just combined.

For the caramel:

  1. Heat caramel in a saucepan over medium heat, stirring constantly with a rubber spatula. Let it caramelize until it gets for an amber color (about 5-7 minutes), depending on the pan and stove you use.

  2. Spray a bundt pan with cooking spray. Add the caramel on the bottom. 

To layer, bake and unfold the dessert:

  1. Preheat oven to 350F. 

    Prepare a larger pan for the double boiler.

  2. Pour the custard mixture over the caramel. Add the chocolate cake on top, try to pour it evenly. It will sink, but will rise while baking.

  3. Place the bundt pan in the larger pan. Pour cold water, filling the outer pan about 1-inch below the top.

    Bake for 60-70 minutes,(toothpick inserted into the top layer should come out clean) then let it cool inside the oven for 30 minutes. 

    Refrigerate for 2 hours.

  4. When ready to serve, invert the dessert onto a platter. 

     Slice and serve.

Course: Dessert
Cuisine: bulgarian

Nutrition Information

Calories: 238, Fat: 10g, Saturated Fat: 7g, Cholesterol: 67mg, Sodium: 49mg, Potassium: 146mg, Carbohydrates: 32g, Sugar: 26g, Protein: 4g, Vitamin A: 180%, Calcium: 91%, Iron: 0.8%