This indulgent dessert pairs flan with a chocolate cake base, baked together so the custard gently sets over the rich, buttery crumb. The flan brings a creamy texture, while the cake offers deep cocoa flavor and subtle sweetness.
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
