Homemade Chocoflan

Description:

Homemade Chocoflan is a magical dessert that combines rich chocolate cake with creamy flan, all topped with a luscious caramel glaze. Known as “The Impossible Cake” because of its layers magically swapping during baking, it’s a show-stopping treat perfect for any celebration.

Origin:

Chocoflan has its roots in Mexican cuisine, blending the flavors of flan and chocolate cake into one harmonious dessert. Its unique preparation and stunning presentation make it a beloved classic.

Ingredients:

For the Caramel Layer:

• 1/2 cup granulated sugar (or 1/2 cup store-bought caramel sauce)

For the Flan Layer:

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

For the Chocolate Cake Layer:

• 1 box chocolate cake mix (15.25 ounces)
• Ingredients listed on the cake mix box (e.g., eggs, oil, and water)

For Garnish (Optional):

• Whipped cream
• Fresh berries
• Chocolate shavings

Instructions:

Prepare the Caramel:

1. Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or non-stick spray.
2. If making caramel from scratch, melt the sugar in a saucepan over medium heat until golden and liquid. Pour it into the bottom of the Bundt pan, tilting the pan to coat evenly. Set aside to cool.

Make the Flan Mixture:

3. In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Set aside.

Prepare the Cake Batter:

4. Follow the instructions on the chocolate cake mix box to prepare the batter.

Assemble the Chocoflan:

5. Pour the cake batter into the prepared Bundt pan over the caramel.
6. Gently pour the flan mixture on top of the cake batter. The layers will invert during baking.

Bake Using a Water Bath:

7. Place the Bundt pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the Bundt pan.
8. Bake for 1 hour or until a toothpick inserted into the cake comes out clean.

Cool and Invert:

9. Remove the Bundt pan from the water bath and let it cool to room temperature.
10. Refrigerate the chocoflan for at least 4 hours or overnight to set.
11. To serve, run a knife around the edges of the Bundt pan and invert the chocoflan onto a serving platter.

Tips for Success:

• Use room-temperature ingredients for smoother blending and baking.
• Don’t skip the water bath; it ensures the flan cooks gently and prevents cracking.
• Allow the chocoflan to cool completely before inverting to maintain its layers.

Recommendations:

• Serve with a drizzle of extra caramel sauce or a dollop of whipped cream.
• Pair with coffee or hot chocolate for a cozy dessert experience.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~390
• Protein: 7g
• Fat: 15g
• Carbohydrates: 54g
• Sugar: 40g
• Sodium: 300mg

Enjoy the magic of Homemade Chocoflan—a dessert that’s as impressive as it is delicious! ✨