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
Units
Scale
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