Description
A delightful dessert that combines chocolate cake and creamy flan, perfect for gatherings or enjoying with coffee.
Ingredients
Scale
- 1 chocolate cake mixing box
- 3 eggs
- 1/2 cup of oil
- 1 cup of water
- 1 can of condensed milk
- 1 can of evaporated milk
- 4 eggs
- 1 teaspoon of vanilla essence
- 1 cup of sugar
Instructions
- Prepare the candy: In a pan over medium heat, break the sugar until you get a golden candy. Pour the candy at the bottom of a mold and let it cool.
- Prepare the cake mixture: Follow the instructions on the box and mix the ingredients until you get a smooth mixture. Pour the mixture on top of the caramel in the mold.
- Prepare the flan: Mix the condensed milk, evaporated milk, eggs, and vanilla until well combined. Pour the flan mixture over the chocolate cake mixture; it will separate during baking.
- Bake in a water bath: Cover the mold with foil. Place the mold inside a tray filled with hot water, up to half the mold. Bake at 175 °C (350 °F) for 75 minutes, or until a toothpick inserted into the flan comes out clean.
- Cool, refrigerate, and unmold: Let the chocoflan cool completely, then refrigerate for at least 240 minutes. To unmold, run a knife around the edges and carefully turn it over onto a large plate.
Notes
For best results, use room temperature ingredients for a smoother mixture. Refrigerate for the full 4 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: chocoflan, dessert, chocolate cake, flan, Mexican dessert, homemade dessert