Description
This Magic Melt Chocoflan is a luscious two-layer dessert combining a rich chocolate cake with a creamy flan topped with a traditional caramel sauce called cajeta. The unique baking process creates a stunning inversion where the flan rises to the top and the chocolate cake settles underneath, making each slice a delightful surprise of flavors and textures.
Ingredients
Scale
Flan
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 4 teaspoons vanilla extract (Mexican if possible)
Cake
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1¼ cups buttermilk
Other
- 2 tablespoons softened butter (for greasing)
- ¼ cup cajeta (caramel sauce)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a baking pan thoroughly with 2 tablespoons of softened butter, then pour in the ¼ cup of cajeta evenly to create the caramel base layer.
- Make the Flan Mixture: Blend together the sweetened condensed milk, evaporated milk, softened cream cheese, 3 eggs, and vanilla extract in a blender or bowl until completely smooth. Set this flan mixture aside.
- Cream the Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Then beat in the single large egg until fully incorporated.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, and baking soda to remove lumps and evenly mix the leavening agents with the cocoa and spices.
- Combine Dry and Wet Cake Ingredients: Alternate adding portions of the dry ingredient mixture and the buttermilk to the creamed butter and sugar mixture. Mix gently but thoroughly after each addition until the chocolate cake batter is smooth and well combined.
- Layer the Cake Batter: Pour the prepared chocolate cake batter evenly over the cajeta layer in the greased pan, spreading it gently to cover the caramel completely.
- Add the Flan Mixture: Carefully pour the flan mixture over the chocolate cake batter. Don’t worry that it sinks during baking — this is expected and the hallmark of chocoflan.
- Prepare a Water Bath: Place the pan inside a larger baking dish. Pour hot water into the outer dish until it reaches about 1 inch deep to create a water bath, ensuring gentle, even baking that prevents the flan from cracking.
- Bake: Bake in the preheated oven for 1 hour to 1 hour 15 minutes. The flan should be set and the chocolate cake fully cooked through when tested with a toothpick.
- Cool and Chill: Allow the chocoflan to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to make it easier to invert and serve.
- Serve: Carefully invert the chocoflan onto a serving plate so the caramel sauce flows over the flan topping. Slice and enjoy this magical dessert!
Notes
- Use Mexican vanilla extract to add a deeper, aromatic vanilla flavor typical in traditional flan recipes.
- The water bath is crucial to ensure the flan cooks gently and avoids cracks or overcooking.
- Allowing the chocoflan to chill overnight enhances the texture and makes it easier to unmold cleanly.
- If cajeta (goat milk caramel) is unavailable, substitute with traditional caramel sauce.
- Use a deep pan or a springform pan for easier removal.
