Crazy Good Chocoflan: Cake & Flan in One!

Introduction

Transform humble pantry staples into a show-stopping dessert with our Chocoflan recipe! This two-layer marvel combines the rich, fudgy goodness of a chocolate cake with the creamy lightness of a flan, all with surprising ease and speed. Get ready to impress your friends and family with minimal effort—this recipe is your secret weapon for effortless elegance!

Why This Works

This Chocoflan recipe works because it masterfully balances contrasting textures and flavors. The intensely chocolatey cake layer offers a delightful chewiness, while the smooth, silky flan provides a cool, creamy counterpoint. The beauty lies in its simplicity; accessible ingredients and straightforward steps make it achievable for even novice bakers, resulting in a dessert that tastes far more complex than it is to make.

Key Ingredients

🍫 12 ounces semisweet chocolate, chopped
🥚 12 large eggs
🥛 1 (12-ounce) can evaporated milk
🥛 1 (14-ounce) can sweetened condensed milk
🍯 1 cup granulated sugar
🥛 1 cup whole milk
🧈 1/2 cup (1 stick) unsalted butter, melted
☕ 1 teaspoon vanilla extract
🧂 1/4 teaspoon salt

Instructions

1️⃣ Prepare the Flan: Preheat your oven to 350°F (175°C). In a blender, combine eggs, evaporated milk, sweetened condensed milk, 1/2 cup of the granulated sugar, and vanilla extract. Blend until completely smooth and frothy. Set aside.

2️⃣ Make the Chocolate Cake: In a medium saucepan, melt the butter and chocolate over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.

3️⃣ Combine Cake Ingredients: In a large bowl, whisk together the remaining 1/2 cup granulated sugar and salt. Add the cooled chocolate mixture and whisk until combined.

4️⃣ Assemble the Chocoflan: Grease and flour a 9-inch springform pan. Pour the flan mixture into the prepared pan. Carefully pour the chocolate cake batter over the top of the flan mixture.

5️⃣ Bake: Place the springform pan in a larger roasting pan. Pour enough boiling water into the larger pan to come about halfway up the sides of the springform pan (this creates a water bath for even baking).

6️⃣ Bake Time: Bake for 50-60 minutes, or until the cake is set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

7️⃣ Cool and Chill: Let the Chocoflan cool completely in the water bath before transferring it to the refrigerator to chill for at least 4 hours, or preferably overnight. This allows the flavors to meld and the texture to set perfectly.

8️⃣ Unmold and Serve: Carefully run a thin knife around the edges of the springform pan before releasing the Chocoflan. Serve chilled and enjoy!

Handy Tips

• Use good quality chocolate for the best flavor.
• Don’t overmix the cake batter; a few lumps are okay.
• If you don’t have a springform pan, a regular 9-inch round cake pan will work, but unmolding might be trickier.
• For a richer flavor, use dark brown sugar instead of granulated sugar in the flan layer.

Heat Control

The water bath is crucial for even baking and prevents the flan from curdling or cracking. The oven temperature should remain consistent at 350°F (175°C). Overbaking will result in a dry cake and a rubbery flan. Check for doneness with a toothpick; moist crumbs are perfect, while wet batter means it needs more time.

Crunch Factor

This recipe doesn’t focus on crunch; it’s all about the contrasting textures of the fudgy cake and creamy flan. However, you could add a sprinkle of chopped nuts or chocolate shavings to the top for a bit of textural contrast after chilling.

Pro Kitchen Tricks

• Prep the flan and cake batters separately ahead of time and assemble just before baking for a smoother process.
• Line the bottom of your springform pan with parchment paper for easy removal.
• Use a pastry brush to evenly grease the pan to prevent sticking.
• Clean up is a breeze! Simply soak the pan in warm, soapy water.

Storage Tips

Store leftover Chocoflan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven if desired.

Gift Packaging Ideas

Individual slices of Chocoflan make beautiful gifts! Package them in elegant small boxes tied with ribbons, or use clear cellophane bags with a decorative label. A handwritten note adds a personal touch.

Flavor Variations

🌟 Espresso Kick: Add 1 tablespoon of instant espresso powder to the chocolate cake batter for a mocha-flavored twist.

🌟 Mexican Chocolate: Incorporate 1/4 cup of Mexican chocolate (chocolate with cinnamon and chili) into the chocolate cake batter.

🌟 Orange Zest: Add the zest of one orange to the flan mixture for a bright, citrusy note.

🌟 Salted Caramel: Drizzle homemade salted caramel sauce over the chilled Chocoflan before serving.

Troubleshooting

• Cracked Flan: This usually happens due to uneven baking or rapid temperature changes. Use a water bath and let it cool gradually.
• Dry Cake: Overbaking is the culprit. Check for doneness frequently and reduce baking time if necessary.
• Lumpy Flan: Ensure all ingredients are thoroughly blended.

FAQ

• Can I make this ahead of time? Yes! The Chocoflan tastes even better after chilling overnight.
• Can I substitute the milk? Whole milk is recommended for the richest flavor and texture, but you can use 2% milk or even almond milk in a pinch.
• How can I scale this recipe up or down? Double or halve the ingredients proportionally for larger or smaller batches.
• Is this recipe gluten-free? Yes, as long as you use gluten-free flour if you are adding any (this base recipe does not contain flour).
• Can I make this dairy-free? You can try using dairy-free alternatives for the milk and butter, but the texture and flavor might be slightly different.

Conclusion

This decadent Chocoflan recipe is sure to become a new family favorite! Its rich flavors and elegant presentation will impress even the most discerning palates. Don’t be afraid to experiment with the flavor variations and share your creations with loved ones. Happy baking!