Description
This delightful chocoflan recipe features a luscious layer of creamy flan atop a rich, moist chocolate cake, all topped with a smooth cajeta caramel sauce. Known as Magic Melt Chocoflan, this dessert combines the best of both worlds in a single, elegant treat perfect for special occasions or a decadent everyday indulgence.
Ingredients
Scale
Flan
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 4 teaspoons vanilla extract (Mexican if possible)
Cake
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1¼ cups buttermilk
Other
- 2 tablespoons softened butter (for greasing)
- ¼ cup cajeta (caramel sauce)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the baking pan thoroughly with the softened butter and pour the cajeta evenly across the bottom to form the caramel layer.
- Make Flan Mixture: In a blender or using a mixer, combine the sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract. Blend until smooth and creamy. Set this mixture aside.
- Prepare Cake Batter Base: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Beat in the single egg to combine well.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, and baking soda to ensure even distribution and remove lumps.
- Combine Cake Ingredients: Gradually alternate adding the sifted dry ingredients and the buttermilk to the butter and sugar mixture, starting and ending with the dry ingredients, mixing gently after each addition until just combined to form a smooth batter.
- Layer Cake Batter: Pour the prepared chocolate cake batter evenly over the cajeta layer in the greased pan, spreading it to cover the caramel fully.
- Top with Flan Mixture: Carefully pour the flan mixture over the chocolate cake batter. Do not worry if the flan mixture sinks to the bottom during baking; this is normal.
- Prepare Water Bath: Place the pan inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath, which ensures gentle and even cooking for the flan and cake.
- Bake: Bake the chocoflan in the preheated oven for 1 hour to 1 hour 15 minutes. Bake until the flan is set and the cake is fully cooked, which can be checked with a toothpick inserted in the cake layer.
- Cool and Chill: Remove the chocoflan from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow the layers to fully set and the flavors to meld.
- Serve: To serve, invert the pan carefully onto a serving plate so that the caramel layer is on top. Slice and enjoy this magical dessert.
Notes
- For best results, use Mexican vanilla extract to enhance the flan’s flavor profile.
- The water bath is essential to prevent cracking and to ensure a smooth, creamy flan texture.
- Allow the chocoflan to chill thoroughly; this makes it easier to slice and enhances the flavors.
- If cajeta is unavailable, dulce de leche can be used as a substitute for the caramel layer.
- Use a deep, sturdy pan for the water bath to avoid water spills in the oven.
