Are you ready to impress your friends and family with a delicious homemade dessert? Look no further, because this chocoflan recipe is sure to wow everyone at the table. Combining the creaminess of flan with the rich decadence of chocolate cake, this dessert is the perfect way to end any meal.
Let’s start with the ingredients you’ll need:
For the toffee:
– 1 cup of sugar
For the flan:
– 1 can of condensed milk (397 g)
– 1 can evaporated milk (354 ml)
– 4 eggs
– 1 teaspoon of vanilla extract
For the chocolate cake:
– 1 cup of wheat flour
– 1/4 cup of powdered sugar-free cocoa
– 1 cup of sugar
– 1/2 cup of milk
– 1/4 cup vegetable oil
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of salt
– 1 egg
– 1/2 teaspoon vanilla extract
– 1/2 cup of hot water
Now, let’s get started with the preparation:
1. Heat the sugar in a saucepan over medium heat, stirring constantly until melted and an amber-colored caramel forms.
2. Pour the candy immediately into the bottom of the mold, covering the entire base. Let it cool to harden.
3. Blend flan ingredients: In a blender, add condensed milk, evaporated milk, eggs and vanilla. Blend until you get a homogeneous mixture.
4. Pour the flan mixture over the hardened caramel in the mold.
5. Preheat the oven to 180°C (350°F).
6. In a large bowl, sift flour, cocoa, baking powder, baking soda and salt.
7. In another bowl, beat the sugar with the egg, milk, oil and vanilla until well combined.
8. Incorporate dry ingredients mix with wet ingredients, whipping on low speed. Add the hot water little by little, beating until you get a smooth and homogeneous dough.
9. Pour the cake batter gently over the flan mixture in the mold. It’s normal for the mixtures to get mixed up a little.
10. Prepare the bathroom Maria: Place the mold inside a large pot or deep tray. Fill the pot with hot water until it reaches halfway through the mold, being careful that water does not enter the mixture.
11. Bake for approximately 1 hour, or until inserting a chopstick in the center, it comes out clean.
12. Let the chocoflan cool in the mold at room temperature. Then refrigerate it for at least 4 hours (preferably overnight).
13. Stick a knife around the edges to peel the chocoflan. Place a large plate on the mold and flip carefully.
Now that you’ve mastered this amazing chocoflan recipe, it’s time to indulge in this delightful dessert. Whether it’s for a special occasion or just a cozy night in, this chocoflan is guaranteed to be a hit. Enjoy!
Leave a Comment