Description
Experience the decadent layers of chocolate cake and creamy flan in this irresistible chocoflan, a showstopper for any celebration.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 2 tsp pure vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a bundt pan with nonstick cooking spray.
- Prepare the caramel layer by melting sugar in a saucepan over low heat until golden brown. Quickly pour it into the bundt pan, tilting to coat evenly before it hardens.
- In a mixing bowl, whisk together flour, cocoa powder, sugar, eggs, and vanilla until smooth. Pour the chocolate batter gently over the set caramel layer.
- In another bowl or blender, mix sweetened condensed milk, evaporated milk, and remaining eggs until smooth. Carefully pour this mixture over the chocolate batter in the bundt pan.
- Place your bundt pan inside a larger baking dish filled with hot water halfway up its sides. Bake for about 60 minutes or until a toothpick inserted comes out clean.
- Allow it to cool in the pan for at least 30 minutes before flipping onto a plate. Drizzle with additional caramel sauce before serving.
Notes
- For an exotic twist, replace whole milk with coconut milk in the flan mixture.
- Enhance the chocolate flavor by adding a dash of espresso powder to the cake batter.
- Ensure both batters are at room temperature for optimal layering.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 32g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg