Directions 13 steps | 80 Minutes
Make the shortcrust pastry. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, mix together flour, sugar and salt.
Add the cold cubed butter and mix with the stand mixer or with your hands until a crumbled, breadcrumb texture forms.
Pour in the cold water and mix just until combined. Turn out the dough and form it into a disc. Wrap the dough with plastic wrap and refrigerate for 30 minutes. (See notes.)
While the pastry dough is chilling, make the dark chocolate flan filling. In a pot over medium heat, add the heavy cream, whole milk and vanilla bean pods. Heat the mixture until it is 190°F and turn off the heat. Remove the vanilla beans.
In a large bowl, add the chocolate chips and slowly pour the hot cream mixture over the chocolate. Use a whisk to stir the chocolate until all of the chocolate has melted. Set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with an electric mixer, add the eggs and sugar. Beat the mixture at high speed until it turns light and fluffy.
Add the potato starch and mix at low speed until fully combined.
Once the temperature of the chocolate ganache has dropped to 100°F, slowly fold into the chocolate mixture on low speed until fully combined.
Preheat the oven to 340°F. Prepare an 8-10 inch round baking tin. Remove the shortcrust pastry dough from the refrigerator. Place the pastry dough between two sheets of parchment paper or two silicone baking mats. (See notes.)
Use a rolling pin to roll out the dough until it is 3 millimeters thin.
Transfer the shortcrust pastry sheet into the baking tin. Pierce the base with a fork.
Pour the dark chocolate filling in and bake for approximately 20-25 minutes. (See notes.)
Let the chocolate flan cool on a wire rack before refrigerating it for at least 2 hours to set. Enjoy!
- For a gluten-free version, use gluten-free flour and make sure the chocolate doesn't contain gluten.
- You may use a little extra flour when making the shortcrust dough. The dough should slightly stick to your hands but should be pleasantly firm, not squishy.
- The oven should be set to regular baking, with no convection.
- Remember that the chocolate flan should look wobbly when it comes out of the oven as it will set fully in the refrigerator.