🍮 Chocoflan Casero Recipe
Ingredients
For the caramel:
- ½ cup granulated sugar
For the chocolate cake layer:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup granulated sugar
- ½ cup brown sugar
- 1/3 cup vegetable oil
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
For the flan layer:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 4 eggs
- 1 tsp vanilla extract
- 4 oz cream cheese (optional, for a creamier flan)
Step-by-Step Instructions
1. Prepare the caramel
- Heat the ½ cup sugar in a pan over medium heat until it melts and turns golden brown.
- Quickly pour the caramel into a greased Bundt pan, tilting to coat the bottom evenly.
2. Make the chocolate cake batter
- In a bowl, sift together flour, cocoa powder, baking powder, and baking soda.
- In another bowl, whisk sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Pour this batter over the caramel in the Bundt pan.
3. Make the flan mixture
- Blend together evaporated milk, condensed milk, eggs, vanilla, and cream cheese until smooth.
- Slowly pour the flan mixture over the chocolate batter. (It will sink, but during baking, it will separate naturally!)
4. Bake in a water bath
- Cover the Bundt pan with aluminum foil.
- Place it inside a larger baking dish and fill the dish with hot water (bain-marie method) until it reaches halfway up the pan.
- Bake in a preheated oven at 350°F (175°C) for about 1 hour or until a toothpick comes out clean.
5. Cool and serve
- Remove from the oven and let cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight).
- Run a knife around the edges, then carefully flip onto a serving plate.
Nutrition per serving (approx. 1 slice out of 12 servings)
- Calories: ~350 kcal
- Carbohydrates: ~50g
- Protein: ~8g
- Fat: ~12g
- Sugar: ~40g
Enjoy your delicious homemade Chocoflan!
