Imagine combining the rich, decadent layers of chocolate cake with the creamy, caramel-infused delight of flan. That’s exactly what you get with The Most Delicious and Authentic Chocoflan Recipe. This dessert is not just a treat for your taste buds, but also a feast for your eyes, as the flan and cake layers magically switch places during baking. Intrigued? Let’s dive into this mouthwatering creation!
Why You’ll Love This Recipe
This chocoflan recipe is a delightful blend of two beloved desserts, bringing you the best of both worlds. The moist chocolate cake pairs perfectly with the smooth, rich flan on top, all enhanced by the sweet, buttery cajeta. It’s a show-stopping dessert that’s surprisingly easy to make and guaranteed to impress your family and friends.
Kitchen Equipment You’ll Need
- Bundt pan
- Blender
- Rectangular Pyrex or similar baking dish for the water bath
- Aluminum foil
- Toothpick
- Platter for serving
Ingredients
- 1 box chocolate fudge cake mix (follow box directions plus 1 egg)
- Cajeta (Mexican caramel sauce)
- 4 oz cream cheese at room temperature
- 4 eggs
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 tbsp vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the chocolate cake batter as instructed on the box, adding one extra egg to the mix for extra richness.
- Grease a bundt pan with baking spray or butter, then drizzle cajeta generously on the bottom.
- Pour the cake batter into the prepared bundt pan.
- In a blender, combine the cream cheese, eggs, sweetened condensed milk, evaporated milk, and vanilla. Blend until smooth and creamy.
- Gently pour the flan mixture over the cake batter in the bundt pan.
- Place the bundt pan into a larger baking dish filled halfway with water to create a water bath. This helps the flan cook evenly and prevents it from cracking.
- Cover the bundt pan with foil, spraying the foil with baking spray to prevent sticking.
- Bake for 1.5 hours or until a toothpick inserted into the cake comes out clean.
- Let the chocoflan cool in the pan at room temperature for about an hour.
- Carefully flip it onto a serving platter and drizzle with additional cajeta.
- Chill in the refrigerator for at least an hour, or overnight for best results. Garnish with pecans or berries if desired.
Tips for Success
- Ensure the cream cheese is at room temperature for a smoother flan texture.
- A water bath is crucial for even cooking and preventing the flan from cracking.
- Spraying the foil with baking spray can help prevent it from sticking to the cake.
Additional Tips and Variations
You can customize your chocoflan by adding a sprinkle of cinnamon to the flan mixture or by using different types of caramel sauce if cajeta is unavailable. For a nutty twist, add chopped nuts to the cake batter or as a garnish.
Nutritional Highlights (Per Serving)
- Calories: Approximately 350
- Protein: 7g
- Carbohydrates: 48g
- Fat: 15g
Frequently Asked Questions (FAQ)
Q: Can I make this recipe ahead of time?
A: Absolutely! Chocoflan tastes even better the next day, so feel free to prepare it a day in advance.
Q: What can I use instead of cajeta?
A: If cajeta is not available, you can use any caramel sauce or dulce de leche as a substitute.
Conclusion
This chocoflan is a delightful twist on traditional desserts, combining the best of both chocolate cake and flan. It’s sure to be a hit at any gathering or as a special treat for yourself. Give it a try, and don’t forget to share your delicious results with us!