The Most Delicious and Authentic Chocoflan Recipe

Introduction

Chocoflan is a delightful Mexican dessert that combines rich chocolate cake with creamy flan and a layer of caramel. This recipe guides you through creating the perfect balance of flavors and textures for a show-stopping treat.

Ingredients

• 1 cup sugar (for caramel)
• 4 eggs (for flan)
• 1 can sweetened condensed milk (for flan)
• 1 can evaporated milk (for flan)
• 1/2 can table cream (for flan)
• 4 oz cream cheese (for flan)
• 1 tsp vanilla extract (for flan)
• 1 box chocolate cake mix
• Ingredients indicated on cake mix box

Instructions

1. Step 1: To make the caramel, add the sugar to a non-stick pan over medium heat. Stir constantly to prevent lumps as the sugar melts and turns golden brown, about 5 minutes.
2. Step 2: Carefully pour the caramel into a pre-greased bundt pan and tilt it to cover the bottom evenly. Let it cool for at least 10 minutes.
3. Step 3: For the flan, combine eggs, sweetened condensed milk, evaporated milk, table cream, cream cheese, and vanilla extract in a blender. Blend until smooth.
4. Step 4: Pour the flan mixture over the caramel in the bundt pan. Cover the pan with aluminum foil.
5. Step 5: Place the bundt pan in a water bath (hot water surrounding the pan but not entering it) and bake at 375°F for 35 minutes, until the flan is partially set but still slightly soft.
6. Step 6: Remove aluminum foil. Prepare the chocolate cake batter according to the package instructions.
7. Step 7: Pour the cake batter over the flan in the bundt pan and bake uncovered at 375°F for 40 minutes or until a toothpick inserted in the cake layer comes out clean.
8. Step 8: Let the chocoflan cool completely, then refrigerate for at least one hour before removing from the pan.
9. Step 9: Carefully invert the bundt pan onto a serving plate to reveal the caramel-topped chocoflan. Slice and enjoy!

Tips & Variations

• Use oven mitts when handling the hot caramel to avoid burns.
• Ensure the water bath water level is below the top edge of the bundt pan to prevent water from affecting the flan.
• For a traditional approach, pour the cake batter first, then add flan mixture on top and bake using the water bath for about 1.5 hours.
• Add a pinch of cinnamon to the flan mixture for a warm, spiced flavor twist.
• Use homemade chocolate cake batter if preferred for a fully scratch-made dessert.

Storage

Store chocoflan covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for 10 to 15 minutes or warm slices slightly in the microwave to bring out its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocoflan ahead of time?

Yes, chocoflan tastes even better after chilling overnight. Just cover tightly and refrigerate, then slice when ready to serve.

What if my caramel hardens too much in the pan?

Allow the bundt pan to warm slightly before pouring caramel or gently reheat the pan in a warm oven to soften the caramel for better spreading.

The Most Delicious and Authentic Chocoflan Recipe

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★★★★★

4.9 from 780 reviews

This Chocoflan recipe combines a luscious layer of smooth caramel flan with rich chocolate cake for a delightful dessert experience. The process involves creating a caramel base, blending a creamy flan mixture, and topping it with chocolate cake batter baked together in a water bath to achieve the perfect texture and flavor contrast.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Caramel

• 1 cup sugar

For the Flan

• 4 eggs
• 1 can sweetened condensed milk (14 oz)
• 1 can evaporated milk (12 oz)
• 1/2 can table cream (6 oz)
• 4 oz cream cheese
• 1 tsp vanilla extract

For the Chocolate Cake

• 1 box chocolate cake mix (typically 15.25 oz)
• Ingredients indicated on box (usually eggs, oil, water)

Instructions

1. Make the Caramel: Add 1 cup of sugar to a non-stick pan over medium heat. Stir constantly to avoid lumps. The sugar will begin to form caramel in about 5 minutes. Continue stirring until fully melted and caramelized to a golden brown color. Carefully pour the hot caramel into a pre-greased bundt pan, tipping the pan to coat the bottom evenly. Use oven mitts to avoid burns. Let the caramel cool for at least 10 minutes before adding the flan mixture.
2. Prepare the Flan: In a blender, combine 4 eggs, 1 can sweetened condensed milk, 1 can evaporated milk, 1/2 can table cream, 4 oz cream cheese, and 1 tsp vanilla extract. Blend until smooth and uniform. Pour this flan mixture over the cooled caramel in the bundt pan. Cover the bundt pan tightly with aluminum foil.
3. Bake the Flan Partially: Place the covered bundt pan in a water bath (bain-marie) and bake in a preheated oven at 375°F (190°C) for 35 minutes. The flan should be partially set but not completely firm when removed from the oven. Then remove the foil.
4. Prepare the Chocolate Cake: Prepare the chocolate cake batter according to the instructions on the box using the required ingredients such as eggs, oil, and water.
5. Add the Chocolate Cake Batter: Pour the prepared chocolate cake batter on top of the partially baked flan in the bundt pan, without covering it with foil this time.
6. Bake the Combined Dessert: Return the bundt pan to the oven and bake uncovered at 375°F (190°C) for an additional 40 minutes or until a toothpick inserted into the chocolate cake layer comes out clean.
7. Cool and Serve: Allow the chocoflan to cool completely, then refrigerate for at least one hour to help it set and ease removal. Carefully invert the bundt pan to release the chocoflan and serve.

Notes

• When setting up the water bath, use hot water but avoid filling it so high that water might enter the bundt pan, as this can ruin the flan’s consistency.
• The traditional method involves layering the chocolate cake batter first, then the flan mixture, and baking for about 1.5 hours in a water bath. This method produces a darker flan color but is equally delicious.
• Use oven mitts when handling hot caramel to prevent burns.
• Letting the chocoflan chill in the refrigerator before removing helps it hold its shape and makes removal easier.

Keywords: Chocoflan, caramel flan, chocolate cake, Mexican dessert, flan recipe, layered dessert