Choco Flan Recipe

I absolutely love this recipe. I had not made it in year, but oh how I missed it.

We recently got together with friends and decided to bust it out again because it’s just too good.

It’s also extremely simple. I doubled my batch as to make some for our party and some for a Christmas Day. Hence why I made just 6 tiny ones like the ones in the photo.

Chocoflan Mini Bundt

These ones cooked a lot faster since they were smaller but they turned out oh so cute. I’ll share my secret to get them to come out of the pan perfectly. Click HERE for my favorite product!

The original dessert that I made we ate it with friends on Christmas Eve. We did a Mexican themed dinner and everything turned out just delicious.

This is how the cake looked once we took it out of the pan. I didn’t clean the chocolate pieces from the top, I was just happy it came out so perfectly.

Drizzle it with caramel on top though and you’ll have the perfect presentation. Better than mine!!! Lol!

Print

Chocoflan Recipe

Course Dessert
Cuisine Mexican
Keyword betterforyoudessert, chocoflan, chocolate, flan, mexican dessert
Prep Time 1 hour 13 minutes
Cook Time 50 minutes
Servings 12

Ingredients

  • 1 chocolate cake mix
  • 1 cup of water
  • 3 eggs
  • 1/2 cup of oil
  • 1 can if condensed milk
  • 5 eggs
  • 1 cup of milk
  • 1/2 cup of sugar
  • 1/3 cup of water

Notes

Preheat the oven at 350. 
Begin by preparing the cake mix according to package directions. You’ll be hence adding 1 cup of water, the oil, and three eggs to the mix. Set aside.
In a blender add the condensed milk, eggs, and milk and blend at a medium speed for really just about 30 seconds tops. 
In a round bundt cake, begin by coating the bottom of the pan with a non stick spray. I liked my favorite one on the blog. 
Then add the chocolate mix batter. Follow by gently pouring over the flan mixture that you made with the blender. Wait a few seconds and you will begin to see that the chocolate cake will slowly begin to rise to the top while the flan will naturally begin to sink down to the bottom. 
Place the bundt cake on top of a large baking sheet. 
Position the chocoflan with the two pans in the oven center rack. Add 1 cup of water to the baking sheet at the bottom of the bundt cake. Not inside the cake the moisture from the water inside the baking sheet will keep the cake moist and allow it to beautifully cook without drying out.
Bake for 50 minutes. You will know it’s ready when inserting a fork in the center of the batter and it will come out clean.
While the cake is baking, add the 1/2 cup and the 1/3 of a cup of water to a small pot. Start at a medium temperature and constantly stir until the sugar has melted and has formed a beautiful liquid caramel. Careful not to overcook or it will burn. You want the caramel to turn light brown, lower the temperature if necessary. 
If upon turning off the stove the caramel thickens too fast or goes back to a granulated state, repeat the process and add more water. The goal is to have a sirupy sauce that remains liquid even when at room temperature. 
Once the chocoflan has come out of the oven allow to cool for at least 15 minutes. Then gently detach the sides from the pan. Place a large dish on top and flip the cake. Allow it to slowly detach on its own until it has completely all come out. 
Serve with the caramel sauce on top. Enjoy!

Love, M. Serena Essuman

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