Chocoflan or Cake
Find out how to make this delicious Chocoflan, which combines the creaminess of a regular flan with the decadence of a chocolate cake. Made with a different method than the traditional one, the flan is cleaner, creamier and firmer. A dessert you will love!
Ingredients
For the caramel:
• 1/2 cup white sugar
• 1/4 cup of water
For the cheese or flan:
• 4 Eggs
• 1 can or 350 grams. condensed milk
• 395 g of evaporated milk (the same amount as in the can)
• 1 spoon of vanilla
For the moist chocolate cake:
• 4 Eggs
• 1 and 1/2 cup of wheat flour
• 1 cup of cocoa or chocolate powder
• 1 and 1/2 cup of sugar
• 1/2 cup of milk
• 140 grams or 10 tablespoons of butter
• 1 teaspoon of baking soda
• 1 tablespoon baking powder
• 1 pinch of salt
Preparation
For the caramel:
1. We take a 20 cm round mold where we will bake the impossible cake, place the sugar with the water over low heat and leave it for about 5 minutes until the sugar dissolves.
2. After this, let it cook until it turns golden brown and let it cool.
For the cheese or flan:
1. In a bowl we place the eggs, the condensed and evaporated milk and the vanilla. We mix all the ingredients well until the eggs are evenly integrated and set aside.
For the moist chocolate cake:
1. In a bowl, place the wheat flour, cocoa, baking soda, baking powder, and a pinch of salt and set aside.
2. In another bowl, place the sugar with the butter and beat with the help of the mixer at medium-high speed for approximately 5 minutes or until the butter changes its color to a more whitish one.
3. Add the eggs one by one while beating at medium speed, add the vanilla and beat for 1 more minute.
4. Then, with the help of a wooden paddle or a pallet, we are going to incorporate the dry ingredients in two parts in an enveloping manner, adding the milk to each part, until we obtain a homogeneous mixture without lumps.
For assembly:
1. Place the flan or cheese mixture in the mold containing the already crystallized caramel and then add the chocolate cake mixture.
2. Place the mold in a bain-marie oven at 180º for 35 minutes or when inserting a wooden stick comes out dry.
Additional tips
When unmolding, the cake must be warm; we must not let it cool because the caramel will stick to it and it will be almost impossible to unmold it.
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