If you’re looking for a dessert that combines the best of two worlds, look no further than Chocoflan. This irresistible Chocoflan recipe blends rich chocolate cake with creamy, silky flan to create a show-stopping dessert that will wow your guests. Whether you’re hosting a special occasion or just want to treat yourself and your loved ones, this delightful cake-flan combo offers incredible textures and flavors that keep everyone coming back for more.
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Why You’ll Love This Recipe
- Perfect combination: The luscious chocolate layer pairs beautifully with the smooth flan for a harmonious flavor experience.
- Show-stopping presentation: Chocoflan looks as impressive as it tastes, making it ideal for entertaining guests.
- Simple to make: Despite its gourmet appearance, this recipe uses straightforward steps and common ingredients.
- Versatile dessert: It’s great for holidays, birthdays, or any time you want to impress with minimal fuss.
- Delightful contrast: The creamy custard cuts through the richness of the chocolate, balancing sweetness perfectly.
Ingredients You’ll Need
Getting the right balance of flavors and textures in Chocoflan relies on a handful of simple yet essential ingredients. Each one plays a key role from creating the moist chocolate cake layer to forming the smooth, velvety flan.
- Chocolate cake mix: A boxed or homemade chocolate cake base provides the deep cocoa flavor and structure for the bottom layer.
- Sweetened condensed milk: Adds creamy sweetness and richness necessary for the flan’s custardy texture.
- Evaporated milk: Gives the flan a velvety smooth consistency without overpowering sweetness.
- Eggs: The binding agent that helps set the flan and cake layers perfectly together.
- Cream cheese (optional): Adds extra silkiness and slight tang to the flan, elevating the taste even more.
- Caramel sauce: Creates the irresistibly golden topping and adds a beautiful depth of flavor.
- Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
Variations
One of the reasons Chocoflan is such a beloved dessert is how easy it is to customize. You can effortlessly tweak the recipe based on dietary needs, personal tastes, or the ingredients at hand.
- Gluten-free twist: Use a gluten-free chocolate cake mix to keep the recipe inclusive for gluten-sensitive guests.
- Dairy-free option: Substitute coconut milk or almond milk and a dairy-free cream cheese alternative to accommodate lactose intolerance.
- Nutty addition: Sprinkle toasted almonds or pecans on top for a satisfying crunch and nutty flavor.
- Fruit infusion: Add a layer of sliced strawberries or raspberries between the cake and flan for a burst of freshness.
- Spiced flavor: Mix in a pinch of cinnamon or chili powder to the cake batter for a subtle spicy kick that complements the chocolate.
How to Make Chocoflan
Step 1: Prepare the caramel
Start by melting sugar over medium heat until it turns a rich amber color, then carefully pour this caramel into your baking pan, swirling it around to coat the bottom evenly. This caramel will become the delicious topping once the Chocoflan is inverted.
Step 2: Make the chocolate cake batter
Mix your chocolate cake ingredients according to the package instructions or your favorite homemade recipe. Pour this batter gently over the set caramel in the pan.
Step 3: Prepare the flan mixture
In a separate bowl, whisk together sweetened condensed milk, evaporated milk, eggs, cream cheese (if using), and vanilla extract until smooth and creamy. Pour this flan mixture over the cake batter in the pan.
Step 4: Set up the water bath
Cover the baking pan tightly with foil. Place it inside a larger pan and fill the larger pan with hot water up to halfway up the smaller pan’s sides. This water bath, or bain-marie, allows for even and gentle cooking.
Step 5: Bake
Bake at 350°F (175°C) for about 50 to 60 minutes or until the flan is set but still slightly jiggly in the center. Remove the pan from the water bath and let cool completely before refrigerating.
Step 6: Chill and unmold
Refrigerate the Chocoflan for at least 4 hours or overnight to allow it to fully set. To serve, carefully invert the pan onto a serving plate, revealing the gorgeous caramel topping and layers.
Pro Tips for Making Chocoflan
- Use room temperature ingredients: Ensuring eggs and dairy are at room temperature helps the flan mixture combine smoothly without lumps.
- Don’t skip the water bath: This step prevents cracking and keeps the flan silky and moist throughout.
- Cover tightly with foil: Traps steam, which helps the cake and flan cook evenly and prevents drying out.
- Watch the caramel closely: Caramel can burn quickly, so keep a close eye while melting sugar to get the perfect golden color.
- Chill thoroughly before unmolding: This ensures the layers stay intact and the dessert slices beautifully.
How to Serve Chocoflan
Garnishes
A simple dusting of powdered sugar or a few fresh berries like raspberries or strawberries adds a pop of color and fresh sweetness that contrasts the rich dessert. A dollop of whipped cream can also lift the flavor and texture.
Side Dishes
Serve Chocoflan with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce to add an extra layer of indulgence. Fresh fruit salad or lightly toasted nuts on the side complement the creaminess exceptionally well.
Creative Ways to Present
Try serving individual mini Chocoflan portions in ramekins for a fun presentation. You can also drizzle chocolate or caramel sauce artistically across the plate for that Instagram-worthy appeal.
Make Ahead and Storage
Storing Leftovers
Chocoflan keeps well in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight container, maintaining its moist texture and flavor.
Freezing
While freezing can slightly change the texture of the flan, you can freeze leftover Chocoflan wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Chocoflan is best enjoyed chilled, but if you prefer it slightly warm, let it sit at room temperature for about 20-30 minutes before serving. Avoid microwaving to maintain the delicate flan texture.
FAQs
Can I use a homemade chocolate cake instead of a mix for Chocoflan?
Absolutely! Homemade chocolate cake works wonderfully and allows you to customize flavors and ingredients while maintaining the classic rich chocolate layer.
What is the key to getting the flan and cake layers to separate cleanly?
The molten caramel at the bottom of the pan acts as a barrier, helping the flan and cake form distinct layers that separate cleanly when inverted.
Can I make Chocoflan without cream cheese?
Yes, cream cheese is optional. It adds extra creaminess but you can omit it for a traditional flan texture without affecting the overall outcome drastically.
Can I prepare Chocoflan in advance?
Definitely! In fact, chilling it overnight enhances the flavor and texture, making it an excellent make-ahead dessert for gatherings.
Is Chocoflan gluten-free?
Traditional Chocoflan is not gluten-free due to the chocolate cake layer, but you can make a gluten-free version by using a gluten-free cake mix or homemade gluten-free chocolate cake recipe.
Final Thoughts
Chocoflan truly is a dessert that surprises and delights with every bite, effortlessly combining the richness of chocolate cake and the creaminess of flan. Whether for a special event or a cozy night in, this recipe is sure to become a favorite in your dessert repertoire. Give it a try and watch your guests’ faces light up with every delicious slice!
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Chocoflan
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free (if using gluten-free cake mix)
Description
Chocoflan is a stunning dessert that combines a rich, moist chocolate cake layer with a creamy, silky flan topped with a luscious caramel glaze. This show-stopping treat offers a perfect balance of textures and flavors, making it ideal for special occasions or anytime you want to impress your guests with minimal effort.
Ingredients
Chocolate Cake Layer
- 1 box chocolate cake mix (or homemade equivalent as per your recipe)
Flan Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 large eggs (room temperature)
- 4 oz cream cheese (optional, softened)
- 1 tsp vanilla extract
Caramel Sauce
- 1 cup granulated sugar (for caramelizing)
Instructions
- Prepare the caramel: Melt sugar over medium heat until it turns a rich amber color. Carefully pour the caramel into your baking pan, swirling it around to evenly coat the bottom. This caramel will become the topping once the Chocoflan is inverted.
- Make the chocolate cake batter: Prepare the chocolate cake batter according to package instructions or your favorite homemade recipe. Pour the batter gently over the set caramel in the pan.
- Prepare the flan mixture: In a separate bowl, whisk together sweetened condensed milk, evaporated milk, eggs, softened cream cheese (if using), and vanilla extract until smooth and creamy. Pour this flan mixture over the chocolate cake batter in the pan.
- Set up the water bath: Cover the baking pan tightly with foil. Place it inside a larger pan and fill the larger pan with hot water halfway up the sides of the smaller pan. This bain-marie ensures even, gentle cooking.
- Bake: Bake at 350°F (175°C) for 50 to 60 minutes, or until the flan is set but slightly jiggly in the center. Remove the pan from the water bath and allow it to cool completely before refrigerating.
- Chill and unmold: Refrigerate the Chocoflan for at least 4 hours or overnight to fully set. To serve, carefully invert the pan onto a serving plate to reveal the caramel topping and distinct layers.
Notes
- Use room temperature eggs and dairy ingredients for a smooth flan mixture without lumps.
- Don’t skip the water bath to prevent cracking and to keep the flan silky and moist.
- Cover the pan tightly with foil to trap steam, ensuring even cooking and preventing dryness.
- Watch the caramel closely while melting to achieve the perfect golden color without burning.
- Chill thoroughly before unmolding to maintain layer integrity and neat slices.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg