Chocoflan
A delightful fusion of rich chocolate cake and creamy flan, baked together for an irresistible dessert that's sure to impress.
Ingredients
For the Flan
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- a pinch salt
For the Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 1 cup water (boiling)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- a pinch salt
For Caramel
- 1 cup sugar for caramel
Instructions
Caramel Preparation
- In a saucepan, melt 1 cup of sugar over medium heat, stirring gently until it turns a golden brown. Quickly pour it into the bottom of a bundt pan and swirl to coat the bottom.
Flan Mixture
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth, then set aside.
Chocolate Cake Mix
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and a pinch of salt. Add the vegetable oil and boiling water, mixing until just combined.
Assembly
- Carefully pour the flan mixture over the caramel in the prepared bundt pan, then gently pour the chocolate cake batter on top of the flan.
Baking
- Preheat your oven to 350°F (175°C). Place the bundt pan in a larger baking dish filled with hot water. Bake for about 50-60 minutes, or until a toothpick inserted in the cake comes out clean.
Cooling and Serving
- Once baked, remove it from the oven and let it cool before refrigerating for at least 4 hours (or overnight). When ready to serve, invert the Chocoflan onto a serving plate.
Notes
For an extra flavor kick, try adding a tablespoon of espresso powder to the chocolate cake batter. If short on time, make the flan mixture ahead and refrigerate until ready to bake.