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Chocoflan

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

Ingredients

Scale
  • 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

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

Find it online: https://goandweb.com/chocoflan/