Description
A delightful dessert combining rich chocolate cake and smooth creamy flan, perfect for any occasion.
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 into the bottom of a mold and let it cool.
- Prepare the cake mixture: Follow the instructions on the cake mix box and mix the ingredients until you get a smooth mixture. Pour the cake mixture over the caramel in the mold.
- Prepare the flan: In a blender, mix the condensed milk, evaporated milk, eggs, and vanilla until well blended. Pour this flan mixture over the cake batter in the mold. The layers 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’s height. Bake in a preheated oven at 175 °C (350 °F) for 75 minutes, until a stick inserted in the flan comes out clean.
- Cool, refrigerate, and unmold: Let the chocoflan cool completely, then refrigerate for at least 240 minutes. To serve, run a knife around the edges and turn it over onto a large plate.
Notes
To store leftover chocoflan, keep it in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: chocoflan, dessert, chocolate flan, Mexican dessert