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Dessert

Flan Di Cioccolato Amaro

A chocolate custard dessert made with melted chocolate, flour, sugar, butter, and eggs.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Flan Di Cioccolato Amaro

Oven180 °C
Timeseven minutes

Ingredients

Directions

Prepare

  1. Melt dark chocolate with butter over a bain-marie.

  2. Beat egg yolk with sugar.

  3. Add the egg yolk mixture to the flour.

  4. Slowly add molten chocolate to the egg mixture.

  5. Pour the creamy mixture into a buttered mould.

Chill and bake

  1. Place it in a deep freezer for 2-3 hours.

  2. Cook it in an oven for seven minutes at 180 °C.

Serve

  1. Remove from the mould and serve.

Nutrition, whole recipe (rough)

839Calories
21 gProtein
27 gFat
125 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dark chocolate
Gives the flan its rich flavour and helps it set firm as it cools.
Flour
Adds structure so the mixture holds its shape.
Sugar
Adds sweetness and balances the bitterness of the chocolate.
Butter
Adds fat, giving a smoother and richer texture.
Eggs
Set during baking to give the flan its firm, custard-like structure.

The step that matters

Slowly add molten chocolate to the egg mixture. Adding hot chocolate gradually lets the egg mixture warm evenly without scrambling. Eggs begin to set at high heat, so adding it too fast can leave lumps and a grainy texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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