Chocoflan Recipe
Make Chocoflan Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocoflan Base
Flan Topping
Caramel Sauce
Method
Preparation of Caramel Sauce
- 1
Make Caramel
In a saucepan, combine 1 cup of granulated sugar and 1 tablespoon of water. Heat over medium heat, stirring constantly until the sugar dissolves and turns a golden amber color. Quickly pour the caramel into a round cake pan, tilting the pan to coat the bottom evenly. Set aside to cool.
Preparation of Flan Topping
- 2
Mix Flan Ingredients
In a blender, combine 1 cup of sweetened condensed milk, 1 cup of evaporated milk, 3 large eggs, 1 teaspoon of vanilla extract, and 1 tablespoon of brown sugar. Blend until smooth. Pour this mixture over the cooled caramel in the cake pan.
Preparation of Chocoflan Base
- 3
Mix Chocoflan Ingredients
In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 cup of cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of salt. In another bowl, whisk together 2 large eggs, 1 cup of milk, 1 tablespoon of vegetable oil, and 1 teaspoon of vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 4
Layer Mixtures
Gently pour the chocoflan batter over the flan mixture in the cake pan. Do not stir.
Baking
- 5
Bake the Chocoflan
Preheat your oven to 350°F (175°C). Place the cake pan inside a larger baking dish filled with water to create a water bath. Bake for 50-60 minutes, or until a toothpick inserted into the chocoflan comes out clean.
- 6
Cool and Serve
Once baked, remove the chocoflan from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours before inverting onto a serving plate. To serve, carefully flip the cake pan over onto the plate and let the caramel sauce drizzle over the chocoflan.
