Chocoflan, also known as "flan imposible," is a luscious dessert that charmingly combines rich chocolate cake with creamy flan. This recipe is a crowd-pleaser and an impressive treat for any occasion. I’ve made this dessert multiple times, each attempt revealing deeper layers of flavor and enjoyment.
Why Make This Recipe
- Flavor Explosion: The contrast of the deep chocolate cake and the silky, sweet flan creates a unique treat that tantalizes the taste buds.
- Eye-Catching Presentation: The smooth top layer of flan over the chocolate cake makes for a stunning centerpiece at any gathering.
- Versatile Dessert: Whether it’s a birthday party, holiday dinner, or a simple family gathering, chocoflan fits in perfectly on any dessert table.
- Simple Ingredients: Using common pantry staples means you can whip this up without a lengthy shopping list.
- A Personal Touch: I love making chocoflan because it brings people together; there’s nothing quite like seeing loved ones enjoy a slice of something you’ve crafted with care.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 10
- Difficulty Level: Medium
- Cooking Method: Baking in a water bath to ensure even cooking and prevent cracking.
My Experience Making This Recipe
Making chocoflan has become a delightful ritual in my kitchen. Early on, I faced the challenge of ensuring the flan set properly while not overcooking the chocolate cake. Through trial and error, I learned to adjust baking times and discovered that a water bath was essential for smooth results.
How to Make Chocoflan
To create chocoflan, start by preparing the caramel. This caramel layer is poured into the pan first. Then, make the chocolate cake batter and blend the flan ingredients. As they cook together, the flan rises to the top while the cake sinks below, creating a beautiful layered effect. The water bath method—a technique where your cake pan rests in a larger pan filled with water—ensures gentle cooking, resulting in a moist dessert.
Expert Tips for Success
- Use a Quality Pan: A solid, heavy-duty cake pan helps maintain even heat and cooking. A bundt pan can work beautifully too.
- Don’t Rush the Caramel: Allow the sugar to melt slowly until golden, as this step is crucial for flavor. If it burns, start over.
- Temperature Matters: Ensure your refrigerator is set below 40°F (4°C) for chilling the flan. It helps set well.
- Water Bath Technique: Fill the outer pan with hot water to about halfway up the sides of your chocoflan pan, which keeps the temperature consistent while baking.
- Cool Gradually: After baking, allow the chocoflan to cool in the pan for a bit before refrigerating. This helps prevent cracking.
How to Serve Chocoflan
- Chill Before Serving: Serve the chocoflan cool straight from the fridge for the best texture.
- Garnish: A drizzle of chocolate sauce or a few fresh berries on top adds a burst of color and flavor.
- Slice with Care: Use a thin bladed knife to cut clean slices without disturbing the layers.
- Perfect for Occasions: Serve it at family gatherings, potlucks, or brunches—this dessert is always a hit!
Storage and Reheating Guide
Store uneaten chocoflan in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and then place in a freezer-safe bag to prevent freezer burn for up to 2 months. To reheat, thaw in the fridge overnight, then enjoy cold or warm lightly in the microwave.
Recipe Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to those with dietary restrictions.
- Dairy-Free: Use coconut cream for the flan and almond milk in the chocolate cake for a dairy-free twist.
- Flavor Infusions: Experiment by adding a hint of espresso or orange zest in the chocolate batter for an extra flavor boost.
- Make it Mini: Pour the mixture into cupcake tins for individual servings that are perfect for parties!
Nutritional Highlights
Chocoflan is rich in calcium and can be a source of protein, thanks to the eggs in the flan. Portion control is essential, and one slice is often satisfying without overindulgence. Be aware of the sugar content if you’re watching your intake.
Troubleshooting Common Issues
- Flan Not Setting: Ensure the proportions of eggs to liquid are correct; too much liquid can prevent it from firming up.
- Cracked Surface: If you notice cracking, try reducing the baking temperature slightly and ensure you’re using a proper water bath.
- Burnt Caramel: If your caramel turns black, stop heating immediately. Start fresh, maintaining a careful eye on the process.
Frequently Asked Questions
-
Can I make chocoflan a day in advance?
Yes! Chocoflan actually tastes better the next day as the flavors meld. Just store it well in the fridge. -
Why use a water bath?
A water bath helps distribute heat evenly, preventing the flan from overcooking and cracking while ensuring the cake remains moist. -
What’s the best way to invert the chocoflan?
Allow it to cool for about 10 minutes and then gently run a knife around the edges before carefully flipping onto a serving plate. -
Can I add toppings?
Absolutely! Consider whipped cream, toasted nuts, or fresh fruit to enhance the dessert’s appeal and add texture.
Chocoflan
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A luscious dessert combining rich chocolate cake with creamy flan, perfect for any occasion.
Ingredients
- 1 cup sugar (for caramel)
- 1 ½ cups all-purpose flour
- 1 cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar (for cake)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 4 large eggs (for flan)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract (for flan)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the caramel by melting 1 cup of sugar in a saucepan until golden.
- Pour caramel into a bundt pan, coating the bottom.
- In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, blend 1 cup of sugar, vegetable oil, eggs, and vanilla.
- Add the dry ingredients and milk to the wet mixture, mixing until just combined.
- In a separate bowl, beat 4 eggs and blend with the condensed and evaporated milk and vanilla for the flan.
- Pour the chocolate cake batter into the pan first, then gently pour the flan mixture over the cake batter.
- Place the bundt pan in a larger pan filled with hot water (water bath).
- Bake for 1 hour or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a serving plate.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Serve with chocolate sauce or fresh berries for added flair.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg