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A decadent twist on a classic favorite with Chocolate Cortés Flan, by Dev Amadeo.
Preheat oven to 325°. Place a large baking pan (9” x 13” or larger) filled halfway with water on the middle rack. Make sure the water covers half of your flan baking pan. Use an 8” or 9" pan.
Now we will get the caramel ready:
Have the flan pan accessible.
Rinse a large heavy-bottom metal skillet or medium saucepan with very hot water for a few minutes. Dry it and place it on the stove. Heat over medium heat for one to two minutes. Pour in the sugar, smoothing it out for a thin layer. Make sure that some spots around the edge are empty. Do not stir the sugar or move the pan.
As soon as the sugar on the edge begins to melt and looks like a syrup (you will see it better in the emptier spots), gently move it around the edges with a silicone spatula to incorporate the sugar into the syrup that’s forming. The movements with the spatula should always be gentle and to incorporate, not to stir.
Continue moving until the sugar has almost completely melted. You can lift the pan and move it around gently by the handle for a few seconds to help incorporate the sugar and prevent already melted areas from burning.
As soon as the sugar has completely melted, heat for 20 to 30 seconds more, until the caramel has a deep reddish-gold color but not opaque, and has an intense sugary but not burnt smell. Don't go past this point or it will burn. Remember to stir the pan by the handle and take it out of the heat less than 5 seconds if necessary to control the temperature.
Pour immediately into the flan pan, trying to cover the bottom as much as possible. Using oven mitts, swirl and move around the pan to make sure the bottom of the is completely covered.
Let it cool while you prepare the flan.
Now we are are going to prepare the custard for our flan:
In a small saucepan, combine the tablespoon of cocoa powder and the 2 tablespoons of the sugar with 1 cup of the evaporated milk. Heat over medium heat until the cocoa has dissolved.
Add the finely chopped chocolate “fingers”. Stir until the chocolate has completely melted. Remove from heat and add the half teaspoon of vanilla.
As soon as the mixture stops steaming, mix in about 2 tablespoons of the condensed milk to temper the mixture. Let it cool down a bit (it can feel slightly warm but not hot to the touch to avoid cooking the eggs).
Pour the remaining condensed milk into the bowl of a large food processor already attached to its base (you may use a blender but the processor will incorporate less air to the mixture). Pour in the chocolate mixture, the rest of the evaporated milk and the egg and yolks. Add a small pinch of salt. Turn on the motor and stir for 5 seconds. Scrape the sides and bottom of the bowl with a silicone spatula, making sure there is no chocolate stuck anywhere. Run the processor 5 to 7 more seconds. The mixture should look smooth and homogeneous in color.
Pour over the caramel. Transfer to the tray with water in the oven. Bake for 40 to 45 minutes, until the edge looks firm but the center jiggles a little when you shake the pan.
Turn off the oven and wait 5 minutes before opening the door ¼. Wait 15 minutes and open the oven almost completely. When it no longer feels hot, remove from the oven and let it cool completely in the bain-marie (about 2 to 3 hours). Cover with plastic wrap and refrigerate for at least 6 to 8 hours, ideally for a full day (from this point it can be in the refrigerator for 2 days).
When ready to serve, place the pan on a burner heated to medium-low heat. Wearing oven mitts, gently swirl a few times until the edges start to look wet and the flan moves a little from side to side. Run a very thin, sharp knife along the edge to finish loosen the flan. Turn over the serving plate, making sure it’s 2 inches larger so the caramel doesn't drip.
Grate a bit of the chocolate bar on top to decorate.
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