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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/the-most-delicious-and-authentic-chocoflan-recipe/