Chocoflan, a delightful dessert merging the creamy richness of flan with the decadent intensity of chocolate cake, is a true culinary masterpiece. This beloved Mexican treat boasts a stunning visual presentation: a perfectly smooth, caramel-topped flan sits atop a moist, intensely chocolatey cake, creating a harmonious blend of textures and flavors that tantalizes the taste buds. Its seemingly complex appearance belies a surprisingly straightforward preparation, making it a perfect dessert for both seasoned bakers and enthusiastic beginners.
Forget complicated techniques and long baking times; this recipe delivers exceptional results with minimal fuss. The perfectly balanced sweetness and deep chocolate flavor will leave you wanting more. Ready to experience the magic of Chocoflan for yourself? Let's dive into the easy-to-follow step-by-step instructions below!
Tools Needed
- Blender
- 9x13 inch baking pan
- Glass dish
- Aluminum foil
Ingredients
- All-purpose flour: 1 3/4 cups
- Cocoa powder: 3/4 cup
- Baking soda: 3/4 teaspoon
- Baking powder: 3/4 teaspoon
- Butter: 1 stick + 2 tablespoons
- Sugar: 1 cup
- Egg: 1
- Buttermilk
- Sweetened condensed milk
- Evaporated milk
- Eggs: 3
- Vanilla extract: 1 tablespoon
- Cream cheese: 4 oz (room temperature)
- Pecans
- Gajetas (optional)
Step-by-Step Instructions
Step 1. Prepare the Chocolate Cake Batter
- Sift together the flour, cocoa powder, baking soda, and baking powder for a smooth batter.
- In a separate bowl, cream together the butter and sugar. Add one egg to the butter mixture.
- Alternately add the buttermilk and dry ingredients to the wet ingredients.
Step 2. Prepare and Combine the Flan and Cake
- For the flan, blend together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and cream cheese until smooth.
- Butter a 9x13 inch baking pan.
- Pour the chocolate cake batter into the prepared pan.
- Pour the flan mixture over the cake batter.
Step 3. Bake and Water Bath
- Pour water into a glass dish (almost halfway up the sides). Place the baking pan in the glass dish, cover with aluminum foil.
- Bake at 350°F for about an hour.
Step 4. Cool and Serve
- Let the chocoflan cool to room temperature for at least an hour before flipping.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Make sure to let the chocoflan cool completely to room temperature before flipping; otherwise, it will fall apart.
- Garnish with pecans and gajetas (optional).
Nutrition
- Calories: approximately 600-700
- Fat: 35-45g
- Carbs: 70-85g
- Protein: 10-15g
FAQs
1. Can I make the Chocoflan ahead of time?
Yes! It's best to let it chill in the refrigerator for at least 4 hours, or even overnight, to allow the flavors to meld and the flan to fully set. This also makes it easier to unmold.
2. What if my flan doesn't set properly?
This could be due to underbaking or using old eggs. Ensure your oven temperature is accurate, and use fresh, high-quality eggs. Baking it longer (checking frequently) might help, but avoid overbaking, which can make it rubbery.
This Easy Chocoflan recipe delivers a show-stopping dessert that's surprisingly simple to make. The combination of creamy flan and rich chocolate cake is sure to impress your family and friends. Enjoy this delightful treat, and don't hesitate to experiment with variations to create your own signature Chocoflan!