Chocoflan. Serve the Chocoflan with additional caramel topping, if desired. Be sure to refrigerate any remaining pieces of the Chocoflan. This homemade chocoflan cake recipe is really easy to make, and tastes amazing.

How to Unmold Chocoflan: Place serving plate over cake pan. Gently remove pan; spoon any remaining caramel left in pan. Chocoflan is a Mexican dessert made with flan and chocolate cake topped with melted caramel. You can have Chocoflan using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chocoflan

🢂 of Cake Chocolate Cake For : Betty Crocker Super Moist.
🢂 12 ounces of Milk Evaporated cans.
🢂 14 ounces of Condensed Milk Sweetened cans.
🢂 4 ounces of Cream Cheese.
🢂 3 of Eggs.
🢂 3 TSPs of Vanilla Extract.

In Mexico, chocoflan is popular at parties, especially birthdays, and it is also served at some restaurants. Chocoflan recipe is part flan caramel custard, part chocolate cake. El hijo del nuevo Tlatoani supremo de la nación. Chocoflan is a rich show-stopping dessert that's as easy as it is magical.

instructions Chocoflan

Put an oven rack in the middle of the oven and preheat to 350 degrees F..
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.).
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated..
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds..
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan..
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour..
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!.
Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving..
Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy..
Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce..

Lucky for us, the extraordinary Chocoflan cake didn't earn its nickname as "Impossible Flan" because of its difficulty to. The Chocoflan Cake works because both flavors and textures compliment each other beautifully. The flan gives the moisture and softness to the cake while the Chocolate gives it structure and lot's of flavor. Mix remaining dulce de leche and milk in small saucepan. Cook and stir over medium heat until mixture reaches pourable consistency.