Vida Recetas Editorial
Chocolate flipped cream is a classic Latin American dessert, similar to flan but with a denser texture and an intense chocolate flavor. Originally from Peru, this version has become popular throughout the region due to its ease of preparation and irresistible taste. Ideal for chocolate lovers, this cream is perfect as a dessert after a hearty meal or for special occasions.
The combination of evaporated milk, eggs, and chocolate creates a smooth and creamy mixture that, when baked in a water bath, achieves a firm yet delicate consistency. The liquid caramel at the base turns into a golden sauce that perfectly contrasts with the bittersweet chocolate flavor. Plus, it's a versatile dessert: you can use milk chocolate, semi-sweet, or even white chocolate to vary the taste.
Prep
30 min
Cook
70 min
Servings
5
Calories
140 kcal
In a pot, add the evaporated milk and heat until it boils.
Add the chocolate and stir constantly until it melts completely and then add the vanilla, remove from the heat and set aside.
In a bowl, add the eggs and beat them with the help of a balloon whisk, add the sugar and the previous one, mix well to integrate all the ingredients and set aside.
In a small pot, add the sugar and cook over medium heat until it melts, move the pot a little to avoid burning and then remove from the heat.
Spread all the caramel in a baking dish and add the chocolate mixture.
Bake at 180 C in a water bath for 50 minutes.
Remove from the oven, let it rest and then unmold to serve.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 70 minutes.
This recipe is designed for 5 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
