Chocoflan

[ambers]

Hey, Foodies! Are you into a dessert? and your favorites are custard and chocolate cake? Why not combining them into one recipe? This is the Chocoflan, Jazz up your usual caramel flan by making our Chocoflan this year; the beautiful contrasting layers of chocolate cake and flan are totally mind-blowing.

Ingredients:​

For the caramel:​

• 1 cup granulated sugar
• 1/4 cup water

For the chocolate cake:​

• 1 box (about 15 oz) chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)

For the flan:​

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 eggs
• 1 teaspoon vanilla extract

Instructions:​

1. Preheat: Preheat your oven to 350°F (175°C). Place a roasting pan or baking dish large enough to hold your cake pan inside the oven, then fill it with water to create a water bath.
2. Prepare Caramel: In a small saucepan, combine the granulated sugar and water for the caramel. Cook over medium heat, swirling the pan occasionally, until the sugar has completely dissolved and turns a deep amber color. Be careful not to burn it. Quickly pour the caramel into the bottom of a 10-inch round cake pan, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
3. Prepare Cake Batter: Prepare the chocolate cake mix according to the instructions on the box.
4. Make Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
5. Layer Cake and Flan: Pour the prepared chocolate cake batter over the cooled caramel in the cake pan. Then, gently pour the flan mixture over the cake batter. The flan mixture will sink to the bottom, and the cake batter will rise to the top.
6. Bake: Carefully transfer the cake pan to the preheated oven, placing it inside the roasting pan or baking dish filled with water. Bake for about 1 hour, or until the cake is set and a toothpick inserted into the center comes out clean.
7. Cool and Chill: Once baked, remove the cake pan from the water bath and let it cool to room temperature. Then, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to chill and set.
8. Serve: To serve, run a knife around the edges of the cake to loosen it from the pan. Place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate. The caramel will flow over the cake, creating a delicious topping. Slice and serve chilled.

So tasty and sweet! Make sure to eat this is moderation because this contains a lot of sugar. Enjoy the indulgent combination of chocolate cake and creamy flan in every bite of this chocoflan!

 

[Cign1987]

I've got a sweet tooth, so Chocoflan is right up my alley! I'm eager to try making this dessert and treating myself to its luscious layers of chocolate cake and creamy flan. Thanks for the inspiration!

 

[Alfredo]

Wow, Chocoflan! Can't resist that combo of chocolate and flan! Definitely making this for dessert soon! Thanks for sharing

 

[mndynthn12]

Chocoflan - what a mouthwatering combo of chocolate and flan! Can't wait to try making this decadent dessert at home. Thanks for sharing such a delicious recipe idea!