Chocoflan

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Chocoflan

Chocoflan is a delightful dessert that tantalizes the taste buds and brings a sense of nostalgia with every bite. Often referred to as "Impossible Cake," this unique treat is a sumptuous combination of rich chocolate cake and creamy flan that creates a luscious, layered masterpiece. The chocolate layer is moist and decadent, while the flan adds a silky smoothness that elevates it to cloud-like heights. This recipe is not only easy to follow but also incredibly rewarding, making it the perfect choice for family gatherings, special occasions, or a comforting indulgence at home. Get ready to learn how to make this gorgeous Chocoflan with our step-by-step guide!

Why You’ll Love This Recipe

One of the biggest highlights of this Chocoflan recipe is its straightforward preparation. Even novice bakers can master it, thanks to the simple step-by-step process. With minimal ingredients, you can create a dessert that is not only impressive but also a sure crowd-pleaser! Each slice offers a delightful mix of textures and flavors that appeal to both adults and children alike. Plus, the optional serving suggestions, like whipped cream and extra cajeta, add an exciting twist that can make this dessert even more indulgent.

Ingredients

To create this mouthwatering Chocoflan, gather the following ingredients:

• 2 tbsp Softened Butter: The foundation for a rich and buttery flavor in the cake.
• 1/4 cup Cajeta (or Dulce de Leche): Adds a sweet, caramel-like depth.
• 1 (14-ounce) can Sweetened Condensed Milk: Contributes a luscious creaminess.
• 1 (12-ounce) can Evaporated Milk: Creates a lightness in the flan layer.
• 4 ounces Cream Cheese, softened: Adds a velvety texture to the flan.
• 3 Large Eggs, room temperature: Binds the flan and contributes to its creamy consistency.
• 4 tsp Vanilla Extract: Infuses a warm, aromatic sweetness.
• 10 tbsp Unsalted Butter, softened: Ensures the cake is rich and moist.
• 1 cup Granulated Sugar: Sweetens the cake while creating a delicate crust.
• 1 Large Egg, room temperature: Additional binding agent for the cake.
• 1 3/4 cups All-Purpose Flour: Forms the structure of the cake.
• 1/2 cup Unsweetened Cocoa Powder: For that chocolatey richness.
• 1 tbsp Ground Cinnamon: Adds a hint of warm spice.
• 1 tsp Baking Powder: Ensures the cake rises perfectly.
• 3/4 tsp Baking Soda: Works with the baking powder for a soft texture.
• 1 1/4 cups Buttermilk: Provides moisture and a tender crumb.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan. Drizzle the cajeta at the bottom to create a caramel layer that will enhance the flavor.

2. In a large bowl, cream together 10 tablespoons of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This step is crucial for a tender cake. Once well combined, beat in 1 large egg.

3. In another bowl, combine the dry ingredients: 1 3/4 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 tablespoon of ground cinnamon, 1 teaspoon of baking powder, and 3/4 teaspoon of baking soda. Gradually mix this dry mixture into the butter mixture, alternately adding in 1 1/4 cups of buttermilk. Blend just until combined.

4. In a blender, combine the flan ingredients: 1 (14-ounce) can of sweetened condensed milk, 1 (12-ounce) can of evaporated milk, 4 ounces of softened cream cheese, 3 large eggs, and 4 teaspoons of vanilla extract. Blend until smooth and creamy.

5. Now it’s time to layer the ingredients! Pour the chocolate batter into the bundt pan first. Then, gently pour the flan mixture on top, being careful not to disturb the chocolate layer below.

6. Place the bundt pan in a roasting pan and fill the roasting pan with boiling water until it reaches 2 inches up the sides of the bundt pan. This water bath helps ensure even baking and keeps the flan creamy.

7. Cover the bundt pan with buttered foil, making sure it’s sealed well to prevent moisture loss, and bake for approximately 1 hour.

8. Let the cake cool for at least 1 hour before inverting it onto a plate. This waiting period allows the layers to set properly. Serve with whipped cream or an extra drizzle of cajeta for added indulgence.

Tips & Tricks

• Make sure your eggs and buttermilk are at room temperature to ensure a smooth batter and a fluffy cake.
• If you don’t have cajeta, dulce de leche is a perfect substitute for that sweet caramel flavor.
• When blending the flan ingredients, ensure they are fully combined—not a grainy texture should remain.
• For easy release from the bundt pan, consider using a non-stick spray or flouring the pan after greasing.

Serving Suggestions & Pairings

Chocoflan shines on its own, but pairing it with a dollop of whipped cream or a scoop of vanilla ice cream elevates the experience. It’s ideal for birthdays, family gatherings, or holiday celebrations. Consider serving it alongside coffee or tea for a delightful afternoon treat.

Nutritional Information

One serving (1/12 of the cake) approximately contains:

• Calories: 350
• Protein: 6g
• Fat: 19g
• Carbohydrates: 42g
• Sugar: 30g
• Fiber: 1g

Balance your treat with a nutritious side, such as fresh fruit or a green salad, to enhance your health routine!

Storing Tips & Variations

To store, cover Chocoflan in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices; just wrap them tightly in plastic wrap and then in aluminum foil for up to 2 months. For variations, consider adding seasonal spices, such as nutmeg and clove, or even folding in chocolate chips for that extra indulgence.

Conclusion

Chocoflan is a showstopper dessert that is as pleasing to the eye as it is to the palate. With a combination of chocolate cake and creamy flan, it captivates everyone. Don’t hesitate to try this recipe and share your delightful experience with friends and family; after all, good food is meant to be shared!

FAQs

1. Can I make Chocoflan in advance?
   Absolutely! This dessert can be made a day ahead. Just allow it to cool completely, then refrigerate. It tastes even better the next day as the flavors meld together!

2. What if I don’t have a bundt pan?
   If a bundt pan isn’t available, any oven-safe round cake pan will work. Just be aware that the baking time may vary.

3. Can I make this recipe gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure you select one that includes a binding agent, like xanthan gum, for the best texture.

4. How can I tell if the Chocoflan is done baking?
   The cake should be set in the center; you can test it with a toothpick—when it comes out clean, it’s ready.

5. Can I add flavors to the flan layer?
   Definitely! Bumping up the vanilla or adding a splash of almond extract can complement the chocolate flavor beautifully. Experiment and make it your own!

Chocoflan

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Pin Recipe

Chocoflan is a delightful dessert that combines rich chocolate cake with creamy flan, creating a luscious layered masterpiece.

• Author: catherine
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tbsp Softened Butter
• 1/4 cup Cajeta (or Dulce de Leche)
• 1 (14-ounce) can Sweetened Condensed Milk
• 1 (12-ounce) can Evaporated Milk
• 4 ounces Cream Cheese, softened
• 3 Large Eggs, room temperature
• 4 tsp Vanilla Extract
• 10 tbsp Unsalted Butter, softened
• 1 cup Granulated Sugar
• 1 Large Egg, room temperature
• 1 3/4 cups All-Purpose Flour
• 1/2 cup Unsweetened Cocoa Powder
• 1 tbsp Ground Cinnamon
• 1 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1 1/4 cups Buttermilk

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan. Drizzle the cajeta at the bottom.
2. In a large bowl, cream together 10 tablespoons of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Beat in 1 large egg.
3. In another bowl, combine the dry ingredients: 1 3/4 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 tablespoon of ground cinnamon, 1 teaspoon of baking powder, and 3/4 teaspoon of baking soda. Gradually mix this dry mixture into the butter mixture, alternately adding in 1 1/4 cups of buttermilk.
4. In a blender, combine the flan ingredients: 1 (14-ounce) can of sweetened condensed milk, 1 (12-ounce) can of evaporated milk, 4 ounces of softened cream cheese, 3 large eggs, and 4 teaspoons of vanilla extract. Blend until smooth.
5. Pour the chocolate batter into the bundt pan, then gently pour the flan mixture on top.
6. Place the bundt pan in a roasting pan filled with boiling water up to 2 inches up the sides of the bundt pan. Cover with buttered foil and bake for about 1 hour.
7. Let the cake cool for at least 1 hour before inverting it onto a plate. Serve with whipped cream or cajeta.

Notes

Ensure ingredients like eggs and buttermilk are at room temperature for a smoother batter.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 19g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg

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