Flancocho Recipe from Puerto Rico with Sugar, Eggs, and Chocolate


Flancocho Recipe from Puerto Rico with Sugar, Eggs, and Chocolate
Region / culture: Puerto Rico | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 8



Flancocho is a delicious and decadent dessert that combines the creamy texture of flan with the rich flavor of chocolate sponge cake. This dessert is a popular choice for special occasions and gatherings, as it is sure to impress your guests with its unique and indulgent taste.


Flancocho is a traditional dessert that originated in Puerto Rico. It is a fusion of two popular desserts - flan, a creamy custard dessert, and chocolate sponge cake. The combination of these two desserts creates a rich and decadent treat that is loved by many.


For the Flancocho

How to prepare

  1. Prepare the caramel by heating the sugar over medium to medium-high heat until it turns into a brown caramel.
  2. Carefully pour the caramel into the upper half of the Ba–o Maria or the smaller mold if using the oven, ensuring that it covers the entire bottom and about one inch or so of the sides of the Ba–o Maria pot or the mold.
  3. In a separate dish, lightly beat the eggs. Add the remaining ingredients listed in (A) in the given order, stirring lightly after each addition. Mix thoroughly after adding all the ingredients.
  4. Slowly pour the mixture into the upper portion of the Ba–o Maria, taking care not to disturb the caramel layer.
  5. Place the sponge cake in the center of the mold and allow a few minutes for the cake to soak up the mixture and settle into it.
  6. Fill the lower portion of the boiler (Ba–o Maria) with water and heat it until boiling. Then, lower the heat to medium, fit the upper portion in place, and cover. Cook for approximately thirty minutes. To check for consistency, insert a toothpick through the middle of the flan. If it comes out clean, the flan is cooked. Note that the cooking time may be longer when using the oven.
  7. Allow the flan to cool. Insert a table knife along the side of the flan and go all the way around the pot to loosen the edges. Let it cool at room temperature for about 7 hours. Then, cover it with a platter and turn it upside down until it drops onto the platter. If necessary, lightly tap the bottom of the pan until you feel the weight of the flan on the bottom platter.


  • For a twist on the classic recipe, try adding a layer of dulce de leche between the flan and the sponge cake.
  • You can also experiment with different flavors of sponge cake, such as vanilla or almond.

Cooking Tips & Tricks

Be sure to carefully monitor the caramel as it cooks, as it can quickly burn if left unattended.

- When pouring the flan mixture into the mold, do so slowly to avoid disturbing the caramel layer.

- Allow the flancocho to cool completely before attempting to unmold it, as this will help ensure that it retains its shape.

Serving Suggestions

Flancocho is best served chilled, either on its own or with a dollop of whipped cream on top.

Cooking Techniques

The key to a successful flancocho is to cook it slowly and gently in a water bath, either on the stovetop or in the oven. This will help ensure that the flan sets properly and the caramel doesn't burn.

Ingredient Substitutions

If you don't have sponge cake on hand, you can use a store-bought chocolate cake mix instead. Simply prepare the cake according to the package instructions and use it in place of the sponge cake in the recipe.

Make Ahead Tips

Flancocho can be made ahead of time and stored in the refrigerator for up to 3 days before serving. This makes it a great dessert option for busy weeknights or special occasions.

Presentation Ideas

To make your flancocho even more visually appealing, try garnishing it with fresh berries or a sprinkle of cocoa powder before serving.

Pairing Recommendations

Flancocho pairs well with a cup of strong coffee or a glass of sweet dessert wine, such as Moscato or Port.

Storage and Reheating Instructions

Leftover flancocho can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired portion in the microwave for 30 seconds or until warmed through.

Nutrition Information

Calories per serving

Each serving of flancocho contains approximately 250 calories.


Each serving of flancocho contains approximately 30 grams of carbohydrates.


Each serving of flancocho contains approximately 15 grams of fat.


Each serving of flancocho contains approximately 5 grams of protein.

Vitamins and minerals

Flancocho is a rich source of calcium, vitamin A, and vitamin D.


Flancocho contains eggs, milk, and wheat.


Flancocho is a decadent dessert that is high in carbohydrates and fats, but also provides a good source of protein and essential vitamins and minerals.


Flancocho is a decadent and delicious dessert that combines the creamy texture of flan with the rich flavor of chocolate sponge cake. This dessert is sure to impress your guests and is perfect for special occasions and gatherings.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. The combination of flan and cake seemed like a match made in culinary heaven, and I knew I had to learn how to make it. I had come across the recipe for Flancocho in an old cookbook that I had borrowed from a friend. The book was filled with traditional Puerto Rican dishes, and this particular dessert caught my eye.

I decided to try my hand at making Flancocho for a family gathering we were hosting. I gathered all the ingredients and set to work in the kitchen. The recipe seemed straightforward enough, but I knew that the key to a successful Flancocho lay in the delicate balance between the flan and the cake.

As I mixed the ingredients for the flan, memories of my own grandmother flooded my mind. She was the one who had first introduced me to the joys of cooking. I remembered watching her in the kitchen, her hands moving with practiced ease as she whipped up delicious meals for our family. She had taught me that cooking was not just about following a recipe, but about infusing each dish with love and care.

I poured the flan mixture into the baking dish and set it aside to cool. Next, I prepared the cake batter, carefully folding in the flour and baking powder. Once the batter was ready, I poured it over the cooled flan, taking care to create a smooth and even layer.

As I placed the baking dish in the oven, I couldn't help but feel a sense of anticipation. The aromas that wafted from the oven were tantalizing, promising a dessert that would be as delicious as it was beautiful. I kept a close eye on the Flancocho as it baked, making sure not to overcook it.

When the timer finally went off, I carefully removed the baking dish from the oven. The Flancocho looked perfect, with the flan and cake layers melding together in a perfect harmony. I let it cool for a few minutes before flipping it over onto a serving platter.

As I cut into the Flancocho and served it to my family, I held my breath, waiting for their reactions. The first bite was met with a chorus of oohs and aahs, and I knew that I had succeeded in my culinary endeavor. The combination of creamy flan and moist cake was a revelation, and I couldn't help but feel a sense of pride in my creation.

Since that first time making Flancocho, it has become a staple at our family gatherings. I have shared the recipe with friends and neighbors, each one falling in love with its unique and delicious flavor. I have made a few tweaks to the original recipe over the years, adding a touch of rum to the flan and a sprinkle of cinnamon to the cake batter.

Learning to make Flancocho has been a journey of discovery and joy for me. It has allowed me to honor my grandmother's memory and to create new memories with my own family. Cooking has always been a source of comfort and nourishment for me, and I am grateful for the opportunity to share that love with others through this delectable dessert.


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