IMG 61961

Pecan-Chocolate Flan

Lovely if you serve them warm with both sauce and whipped cream together.

Preparation time 40 minutes .. Baking (10-12) + 5 + (30-35) minutes


  • 200 g bloem
  • 50 g ongezoete cacao
  • 2 tbsp poedersuiker
  • 1/2 tsp zout
  • 125 g boter, in blokjes
  • 2 eidooiers vermengd met 2 el ijswater
  • 1 ei, losgeklopt, om te bestrijken


  • 250-270 g pecan nuts
  • 125 g pure chocolate (70%)
  • 50 g butter, diced
  • 3 big eggs, beaten
  • 1,75 dl maple syrup
  • 3 tbsp bourbon whiskey
  • a pie shape of ø 23-28 cm


Sieve the flour for the dough, cocoa, powdered sugar and salt in a bowl and place it in a food processor. Put the butter and turn the machine on high speed for 30 seconds until the mixture resembles fine breadcrumbs. Add the egg yolks with ice water and let the machine still works for 10 seconds. The dough should begin forming large clumps. Is it not true then add 1 tablespoon ice water and leave to work short. If the clot is put the dough on floured surface and knead to a nice dough ball. Mix the dough is not too long, otherwise it will be tough. Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for 30 minutes.

After 30 minutes, remove the dough from the refrigerator and leave at room temperature warm up. Then roll the dough to the size of a baking pan and place the dough into the mould. Prick the bottom with a fork and place even for 15 minutes in the refrigerator or in the freezer. Preheat oven to 190 ° C (fan oven -20°C).

Remove the dough from the refrigerator, place a piece of parchment paper or aluminium foil and fill with bakerwten. Fry the dough for 10-12 minutes blind. Remove it from the oven, remove the bakerwten and paper or foil and coat the bottom with the beaten egg. Put the dough back in the oven and bake for 10-15 minutes. Take the dough out of the oven and let cool completely.

Reduce the temperature in the oven to 160°C (hot air oven 20°C). Melt the chocolate with the butter in a bain marie. Beat the eggs in a bowl with maple syrup and whiskey. Whisk this into the chocolate (still in bain marie) and keep stirring until the mixture binds. Stir in the pecans by the filling and pour it into the pie base.

Bake the pie even 35-40 minutes (with me for 30 minutes was sufficient) until the filling is firm, but inside something wobbly.

Serve the pie warm med coffee sauce or/ and whipped cream.


You can substitute pecans with walnuts or macadamia nuts. If you bake the cake for the first time, keep the temperature definitely under control, because every oven bakes at a different speed.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.