Chocoflan is a chocolate cake that is topped with a creamy flan and wonderful, oozing caramel sauce. It is truly an exquisite dessert that takes a little work but is definitely worth it.
I am using my homemade caramel sauce in this chocoflan recipe but you can use cajeta or dulce de leche if you prefer. Cajeta is Mexican caramel sauce and dulce de leche is boiled condensed milk.
This chocoflan recipe will render you a melt-in -your mouth chocolate cake and flan that you will be proud to serve on any special occasion. It can be made four days ahead of time so it is perfect for those super busy times like Thanksgiving.
We will be steaming this chocoflan recipe in the oven. It will take you anytime between 75 to 90 minutes depending on your oven. This one was ready in 75 minutes.
Finally, if you can get evaporated milk go ahead and substitute it for 3/4 cup of milk and the cream if you would like. Your flan will have a different consistency — it will have small holes in it — but it will be absolutely delicious.
This is what you are going to need for this exquisite chocoflan recipe:
1 cup caramel sauce or cajeta (Mexican caramel sauce) or dulce de leche (boiled condensed milk)
¾ cups (96 grams) white flour
1/3 cup (43 grams) of dark unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
A pinch of salt
½ cup (8 TBS or 113 grams) of unsalted, softened butter
¾ cups (150 grams) of white sugar
5 large eggs at room temperature
1 ½ cups milk *
1 – 14 oz. (397 grams) can of sweetened condensed milk
¾ cup heavy cream *
1 tsp. vanilla extract
* You can substitute ¾ cups milk plus ¾ cup cream for 12 oz. evaporated milk
Heat your oven to 375 degrees F (190C) and generously butter a Bundt cake pan. Add the caramel to cover the bottom.
In a bowl sift or whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
In a bowl beat the butter for 2 to 3 minutes until very creamy. Add the sugar and beat 2 to 3 more minutes, making sure to scrape the sides of your bowl. Add one egg and mix in. Alternate the flour mixture and ¾ cup of milk into your bowl – starting and ending with the dry ingredients and mixing well after each addition but not overbeating. Pour the cake batter on to the caramel sauce.
Place the condensed milk, cream, milk, 4 eggs and vanilla extract into your blender. Blend until uniformly creamed. Pour over the cake batter. Don’t worry about the little pieces of dough that you will have in your flan. They will settle as the flan cooks.
Cover the Bundt pan with aluminum foil and seal it well. Place the pan inside another oven proof pan and fill the second pan with boiling water – you want water to reach the Bundt pan half way. You will want to do this in your oven by pulling out the rack. Please do not burn yourself.
Cook the flan for anywhere from 75 to 90 minutes – it will all depend on your oven. At 75 minutes pull it out, very carefully uncover the flan and place a cake pin or toothpick in it. If the cake comes out clean your flan is ready. If it does not come out clean check it every five minutes until it is done.
Remove it from the oven and from the hot water. Let the flan cool down completely, cover with plastic and refrigerate for a minimum of 4 hours and up to 4 days.
Loosen up the flan from the pan’s edges with a butter knife, being careful not to destroy it. Place a serving dish over the Bundt pan and flip it over. Allow the flan to release and remove the pan.
Slice and serve. Enjoy!
Flan made with evaporated milk – CALORIES 382.75; FAT 14.42 grs (sat 8.19; mono 3.76; poly 0.83); PROTEIN 10.37 grs;FIBER 1.00 grs; CARBS 54.83 grs; CHOLESTEROL 111.20 mg; IRON 1.28 mg; SODIUM 301.03 mg; CALCIUM 264.61 mg