Cortés Chocolate “Flancocho” (Flan Cake)

Cortés Chocolate “Flancocho” (Flan Cake)

In Puerto Rico, flan + cake = “Flancocho”. But this is not just any “flancocho”: Cortés Chocolate will elevate any dessert.

Prep time: 2 hours



2 cups self-rising flour

1 ½ cup water

2 tbsp instant espresso coffee

4 segments Cortés Baking Chocolate Bar

2 cups granulated sugar

1 cup butter, softened

1 tsp vanilla

3 eggs


1 cup sugar

¼ cup water

1 cream cheese

1 can evaporated milk

1 can condensed milk

1 tsp vanilla

4 eggs


  1. To make the caramel, heat up one cup of sugar and ¼ cup of water in a small pot over medium heat, stirring constantly until the caramel forms. Be careful. It will be very hot.
  2. Pour the caramel into a bundt pan.
  3. In a blender, mix the cream cheese, evaporated milk, condensed milk, vanilla, and eggs.
  4. Preheat the oven to 350 °F.
  5. To prepare the chocolate mixture, heat up 1-½ cup of water in a saucepan and dissolve the coffee in it. Add the 4 segments of Cortés Baking Bar and stir until they are dissolved.
  6. In a bowl, beat the sugar, butter, and vanilla until a light, creamy mixture forms.
  7. Add the flour and chocolate to the butter mixture, alternating between them. Start and finish with the flour mixture.
  8. Place the caramelized pan into another pan with water for a bain-marie.
  9. Strain the flan mixture into the caramelized pan.
  10. Pour the chocolate mixture on top of the flan mixture.
  11. Bake for one hour and fifteen minutes to one hour and a half. It will be ready when a knife inserted into the cake comes out clean.
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