Description
Chocoflan is a heavenly Mexican dessert that merges rich chocolate cake with creamy flan, creating a delightful treat for any occasion. Each slice reveals a stunning contrast of flavors and textures, making it an irresistible centerpiece for your dessert table. Perfectly moist chocolate cake sits atop velvety flan, all drizzled with luscious caramel. Simple to prepare yet visually impressive, chocoflan is sure to wow your family and friends at gatherings, evoking joy and sweet memories with every bite.
Ingredients
Scale
- 1 cup granulated sugar (for caramel)
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- Pinch of salt
Instructions
- Create the Caramel Layer: Melt granulated sugar over medium heat until golden and syrupy. Pour into a greased baking dish.
- Prepare the Flan Mixture: Blend eggs, sweetened condensed milk, evaporated milk, and vanilla until smooth; pour over the caramel layer.
- Make the Chocolate Cake Batter: In one bowl, whisk flour, cocoa powder, baking powder, and salt. In another bowl, cream butter and sugar; add eggs one at a time along with milk and vanilla.
- Combine Layers: Gently pour the chocolate batter over the flan mixture; do not stir.
- Bake: Place in a water bath and bake at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean.
- Cool and Serve: Let cool completely before refrigerating for at least 4 hours. Invert onto a plate to serve.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 290
- Sugar: 32g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg