Chocoflan
Chocoflan

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chocoflan. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chocoflan is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Chocoflan is something that I have loved my whole life.

Get Chocoflan Recipe from Food Network. Chocoflan This dessert is known in Mexico as the "Impossible Flan" because the layering of a cake with a flan in one dessert looks impossible to achieve. We've simplified the preparation by using a cake mix for the cake layer.

To begin with this particular recipe, we must prepare a few components. You can cook chocoflan using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chocoflan:
  1. Prepare Cake Chocolate Cake For : Betty Crocker Super Moist
  2. Take 12 ounces Milk Evaporated     cans
  3. Get 14 ounces Condensed Milk Sweetened cans
  4. Make ready 4 ounces Cream Cheese
  5. Make ready 3 Eggs
  6. Make ready 3 TSPs Vanilla Extract

Sweet and creamy vanilla flan floats across a horizon of tender chocolate cake while drippings of warm caramel cascade down each and every side. But, perhaps what's truly amazing… it didn't start out that way. Chocoflan is a combination of chocolate cake on the bottom with a luscious flan on top. Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container.

Instructions to make Chocoflan:
  1. Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  2. Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  3. For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  5. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  6. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
  8. Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
  9. Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
  10. Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

Easy Chocoflan Cake: In this instructable I will show you how to make chocoflan. This homemade chocoflan cake recipe is really easy to make, and tastes amazing. Remember if I can do it you can do it! Don't forget to follow… Cajeta is a Mexican slow-cooked caramel sauce that starts with goat's milk and is seasoned with a hint of cinnamon. You can substitute this sauce for dulce de leche or type of spreadable caramel topping.

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