Chocoflan
Chocoflan
Ingredients
For the Caramel
- 2/3 cup sugar
For the Flan
- 6 eggs
- 150 g cream cheese
- 1 cup sweetened condensed milk
- 1 1/4 cups evaporated milk
- 1 teaspoon vanilla
- 1 pinch salt
For the Chocolate Cake
- 1 box chocolate cake mix, plus eggs, oil, and milk according to package instructions
For the Dulce de Leche Drizzle
- 1 can condensed milk
- 1 pinch salt
- as needed water, to thin
Instructions
- 1
Melt 2/3 to 3/4 cup sugar over medium heat in a pan until it turns golden. Once melted, pour the hot caramel into a greased bundt pan and let it cool completely.
⏱️ 10 min
- 2
In a blender, combine 6 eggs, 150 g cream cheese, 1 cup sweetened condensed milk, 1 1/4 cup evaporated milk, 1 teaspoon vanilla, and a pinch of salt. Blend until smooth. Let the mixture sit for a few minutes, then strain it to ensure a smooth consistency.
⏱️ 10 min
- 3
Prepare the chocolate cake batter according to the instructions on the 1 box mix, adding eggs, oil, and milk as specified. Ensure the batter is not too thin, as this may cause it to mix with the custard and prevent clean layers.
⏱️ 10 min
- 4
Pour the prepared chocolate cake batter into the bundt pan, over the cooled caramel layer. Carefully and gently pour the strained flan mixture over the back of a spoon onto the cake batter. The cake batter is expected to rise as the flan settles. The flan is heavier than the cake, so the layers will separate during baking.
⏱️ 5 min
- 5
Tent the bundt pan with aluminum foil. Place the pan into a hot water bath. Bake for approximately 90 minutes, or until a knife inserted comes out mostly clean. Remove the foil during the last 5 minutes of baking to allow the top to set. Once baked, cool the chocoflan completely.
⏱️ 90 min
- 6
Heat a pan of water. Dip the cooled bundt pan into the hot water for 30–45 seconds. Place a serving plate on top of the bundt pan, then confidently flip the pan over. Tap the bottom of the pan to help release the chocoflan, then carefully remove the bundt pan.
⏱️ 5 min
- 7
Boil 1 can of condensed milk for 2.5 hours. Once boiled, cool the dulce de leche, then thin it with water and add a pinch of salt to achieve desired drizzling consistency.
⏱️ 150 min
- 8
Drizzle the prepared dulce de leche over the unmolded chocoflan. Slice the chocoflan and serve, adding more drizzle to individual slices if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocoflan
For the Caramel
- 2/3 cup sugar
For the Flan
- 6 eggs
- 150 g cream cheese
- 1 cup sweetened condensed milk
- 1 1/4 cups evaporated milk
- 1 teaspoon vanilla
- 1 pinch salt
For the Chocolate Cake
- 1 box chocolate cake mix, plus eggs, oil, and milk according to package instructions
For the Dulce de Leche Drizzle
- 1 can condensed milk
- 1 pinch salt
- as needed water, to thin
Instructions
- 1
Melt 2/3 to 3/4 cup sugar over medium heat in a pan until it turns golden. Once melted, pour the hot caramel into a greased bundt pan and let it cool completely.
⏱️ 10 min - 2
In a blender, combine 6 eggs, 150 g cream cheese, 1 cup sweetened condensed milk, 1 1/4 cup evaporated milk, 1 teaspoon vanilla, and a pinch of salt. Blend until smooth. Let the mixture sit for a few minutes, then strain it to ensure a smooth consistency.
⏱️ 10 min - 3
Prepare the chocolate cake batter according to the instructions on the 1 box mix, adding eggs, oil, and milk as specified. Ensure the batter is not too thin, as this may cause it to mix with the custard and prevent clean layers.
⏱️ 10 min - 4
Pour the prepared chocolate cake batter into the bundt pan, over the cooled caramel layer. Carefully and gently pour the strained flan mixture over the back of a spoon onto the cake batter. The cake batter is expected to rise as the flan settles. The flan is heavier than the cake, so the layers will separate during baking.
⏱️ 5 min - 5
Tent the bundt pan with aluminum foil. Place the pan into a hot water bath. Bake for approximately 90 minutes, or until a knife inserted comes out mostly clean. Remove the foil during the last 5 minutes of baking to allow the top to set. Once baked, cool the chocoflan completely.
⏱️ 90 min - 6
Heat a pan of water. Dip the cooled bundt pan into the hot water for 30–45 seconds. Place a serving plate on top of the bundt pan, then confidently flip the pan over. Tap the bottom of the pan to help release the chocoflan, then carefully remove the bundt pan.
⏱️ 5 min - 7
Boil 1 can of condensed milk for 2.5 hours. Once boiled, cool the dulce de leche, then thin it with water and add a pinch of salt to achieve desired drizzling consistency.
⏱️ 150 min - 8
Drizzle the prepared dulce de leche over the unmolded chocoflan. Slice the chocoflan and serve, adding more drizzle to individual slices if desired.
⏱️ 5 min