Hamdi Saidani This Chocoflan Recipe is a rich and creamy recipe, which is made with a moist chocolate cake and a classic caramel flan. It’s the ultimate dessert recipe, ready in about 2 hours and 30 minutes.
Chocoflan Recipe Ingredients
For the Cake:
- 10 tablespoons butter, room temperature
- 1 cup sugar
- 1 egg, room temperature
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup cocoa powder
- 1 1/4 cups buttermilk
For the Flan:
- One 12-ounce can evaporated milk
- One 14-ounce can sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 3 eggs
- 1 tablespoon vanilla extract
For Garnish:
- 1/4 cup cajeta or caramel sauce (for the pan)
- 1/4 cup cajeta or caramel sauce (for garnish)
- 1/4 cup chopped pecans
How To Make Chocoflan Recipe
- Prep the pan and oven: Preheat the oven to 350°F. Generously coat a 12-cup Bundt pan with softened butter. Pour 1/4 cup of cajeta or caramel sauce into the bottom of the pan. Place the Bundt pan inside a large roasting pan, which will be used for the water bath.
- Make the cake batter: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg. In a separate bowl, sift together the flour, baking powder, baking soda, and cocoa. Add one-third of the flour mixture to the butter mixture, followed by half of the buttermilk, beating after each addition. Repeat, ending with the final third of the flour mixture.
- Make the flan batter: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend on high for 30 seconds until completely smooth.
- Assemble the chocoflan: Scoop the thick cake batter into the prepared Bundt pan, spreading it as evenly as possible over the cajeta. Slowly and carefully pour the thin flan mixture over the back of a spoon onto the cake batter.
- Bake in a water bath: Cover the Bundt pan tightly with foil. Pour about 1-inch of hot water into the outer roasting pan. Carefully slide the entire setup into the oven and bake for 1 hour, until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
- Cool and invert: Carefully remove the Bundt pan from the water bath and let it cool completely on a wire rack for about 1 hour. To serve, run a knife around the edges, place a large, rimmed serving platter over the pan, and confidently flip it over. Garnish with more cajeta and chopped pecans.
Recipe Tips
- How does the cake magically flip? It’s all about density! The flan batter is much denser than the light, airy cake batter. During baking, the flan sinks to the bottom of the pan while the cake batter rises to the top. When you invert the cake, the layers are perfectly reversed.
- What is a water bath and why is it important? A water bath (or bain-marie) provides gentle, even, and moist heat. This is crucial for cooking the delicate egg custard (flan) layer, preventing it from becoming rubbery or cracking.
- What is cajeta? Cajeta is a rich, thick caramel sauce made from goat’s milk. It has a slightly tangier flavor than traditional dulce de leche (made from cow’s milk), but dulce de leche or a thick caramel sauce are excellent substitutes.
- How do I know when it’s done? The top (which will be the cake layer) should be firm and spring back when lightly touched. A long skewer or toothpick inserted into the center should come out clean.
What To Serve With Chocoflan
This is a showstopper dessert that is rich and complete on its own.
- A strong cup of black coffee or espresso to balance the sweetness.
- A small scoop of vanilla ice cream.
How To Store Chocoflan
- Refrigerate: Chocoflan must be stored in the refrigerator. Cover it with plastic wrap or place it in a cake carrier. It will keep for up to 4 days. Many people believe the flavor and texture are even better after chilling overnight.
Chocoflan Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 65g
- Protein: 9g
- Fat: 22g
- Saturated Fat: 13g
- Sodium: 300mg
- Fiber: 2g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my chocoflan not separate?
This can happen if the cake batter is too dense or the flan batter isn’t liquidy enough. Ensure your butter and sugar are well-creamed to incorporate air into the cake, and that the flan ingredients are blended until completely smooth.
Can I make chocoflan without a Bundt pan?
Yes, you can use a deep, 9 or 10-inch round cake pan. You may need to adjust the baking time slightly, so start checking for doneness around the 50-minute mark.
My flan layer seems rubbery, what happened?
A rubbery texture in the flan is usually a sign of overcooking or the water in the water bath boiling too vigorously. The water should be hot but not at a rolling boil, providing gentle, steamy heat.
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Chocoflan Recipe
Description
A magical “impossible” cake with a rich chocolate cake layer that bakes on top of a creamy, caramel-covered flan for a showstopper dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a Bundt pan and coat the bottom with 1/4 cup cajeta.
- Make the cake batter by creaming butter and sugar, adding egg, then alternating additions of the dry ingredients and buttermilk.
- Make the flan batter by blending all its ingredients until smooth.
- Spread the cake batter in the pan, then slowly pour the flan batter over the top.
- Cover with foil, place in a roasting pan, and create a water bath with 1 inch of hot water.
- Bake for 1 hour until a toothpick comes out clean.
- Cool completely for 1 hour before inverting onto a serving platter. Garnish and serve.
Notes
- The magic of this cake is that the batters separate during baking due to their different densities.
- A water bath is essential for the creamy, smooth texture of the flan layer.
- Let the cake cool completely before attempting to invert it to ensure it releases cleanly.
- This cake is traditionally served chilled, and the flavor improves after a day in the fridge.
Chocoflan Recipe
