Chocoflan
Chocoflan unites the rich taste of chocolate cake with the creamy texture of flan, resulting in a visually beautiful and incredibly delicious dessert!
Equipment
- 12 Cup bundt pan, 10.5 inches If your bundt pan/cake mold is smaller - I suggest making two chocoflans instead of one.
Ingredients
Caramel:
- 1 cup Sugar 200 grams
Queso Flan layer:
- 1 1/2 cups Whole milk 12 oz
- 1 can Condensed milk 14 oz
- 5 Eggs
- 2 tsp Vanilla
- 1/4 tsp Salt
- 4 oz Cream cheese
Chocolate cake layer:
- 2 cups Sugar 400 grams
- 2 Eggs
- 1 cup Whole milk 8 oz
- 1/2 cup Vegetable oil 4 oz
- 1 cup Warm water 8 oz
- 2 tsp Vanilla extract
- 2 cups Flour 310 grams
- 1 1/4 cups Cocoa powder 108 grams
- 1 tsp Instant coffee
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1/4 tsp Cinnamon
Instructions
Caramel:
- Place a saucepan on the stove over medium heat.
- Pour 1 cup of granulated sugar into the saucepan, spreading it out evenly.
- For beginner bakers, I highly encourage you to continue stirring the sugar while making caramel to prevent it from burning, especially if you haven't made caramel before. While some recipes may suggest melting sugar without stirring, it's better to err on the side of caution and keep stirring until you gain more experience. The last thing i would want is for you to deal with hot, burned caramel.
- Stir consistently to prevent burning. You're going to notice your sugar start to clump and crystalize.
- As the sugar continues to melt, it will start to turn into a golden syrup. If you notice any areas where the sugar is not melting, be patient, turn your heat down to low, and continue to stir until you reach a smooth consistency.
- Once the sugar has completely melted and reached a deep amber color, remove the saucepan from the heat immediately. The residual heat in the pan will continue to darken the caramel, so it's important to act quickly.
- Carefully and slowly pour the hot caramel into the bottom of your prepared flan mold (spray or rub with cooking oil) , tilting it to coat the bottom evenly. Be cautious as the caramel is extremely hot and can cause burns.
- Quickly swirl the caramel around the sides of the mold or dish to create an even layer. The caramel will begin to harden rapidly, so work swiftly.
- Set the caramel-coated mold aside and allow the caramel to cool and harden completely. It will form a solid layer.
Queso Flan layer:
- Preheat your oven to 350°F (175°C).
- Start by gathering all the ingredients: 1 1/2 cups whole milk, 12 oz can condensed milk, 5 eggs, 2 tsp vanilla, 1/4 tsp salt, and 4 oz cream cheese.
- Add all of you ingredients into a blender.
- Place the lid securely on the blender.
- Start the blender on low speed to allow the ingredients to start combining.
- Gradually increase the speed to medium or high, depending on the power of your blender. Blend for a 1-2 minutes or until the mixture becomes smooth and all the ingredients are well incorporated.
- Stop the blender and remove the lid. Use a spatula to scrape down the sides of the blender jar, ensuring all the ingredients are fully mixed.
- Give the mixture a final blend for a few seconds to make sure it is well combined.
- Once blended, the queso flan mixture is ready to be poured into the caramel-coated mold or dish as per the previous instructions. With cooking spray, spray your pan one more time before adding your mixture.
- Place the filled flan mold or dish into the larger baking dish or roasting pan.
- Create a water bath by pouring hot water into the larger baking dish or roasting pan. Ideally, The water should reach about halfway up the sides of the flan mold or dish.
- Cover Flan with foil.
- Carefully transfer the water bath with the flan into the preheated oven.
- Bake the flan for 50 minutes
Chocolate cake:
- In a large mixing bowl, combine the sugar and eggs. Beat them together using an electric mixer on medium speed for about 4 minutes until the mixture becomes pale and fluffy. You can also use a stand mixer.
- Pour in the milk, vegetable oil, warm water with instant coffee, and vanilla extract. Continue mixing on low speed until all the ingredients are well incorporated, scraping down the sides of the bowl as needed. Be careful not to over-mix.
- Now, add the all-purpose flour, cocoa powder, baking soda, baking powder, and cinnamon to the bowl. Mix on low speed until ingredients are incorporated, be careful not to over-mix.
- Pour chocolate cake batter over your baked flan.
- In a water bath - pop it back in the oven, covered with foil, and bake for another 50-75 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Bake time depends on your oven. Also depends on the size of your bundt pan & if you had to separate the recipe into 2 cake tins. Keep your eye on it!
- Remove your Chocoflan from the oven and let it cool at room temp for one hour.
- After 1 hour; Refrigerate for at-least 2 hours before serving, overnight is preferred!
- Enjoy your delicious Chocoflan the next day!
- To loosen the cake, carefully place the Bundt pan in a large bowl of hot water, allowing the warmth to release the cake from the pan. Next, take an upside-down platter and position it on top of the cake pan, then confidently flip the pan to unmold the cake. Finally, drizzle any remaining caramel from the pan over the top of the cake.
- You can make Chocoflan up to three days in advance. Simply store it in an airtight container and refrigerate until ready to serve.
- And you're done!