Chocoflan Recipe

To make the perfect chocoflan, gather these ingredients: - 1 cup of granulated sugar (for caramel) - 1 cup of flour - ½ cup of unsweetened cocoa powder - ½ cup of granulated sugar (for cake) - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup of vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 cup of milk - 1 can (14 oz) sweetened condensed milk - 1 can (12 oz) evaporated milk - 3 large eggs (for flan layer) - 1 teaspoon vanilla extract (for flan layer) - Optional: whipped cream and chocolate shavings for garnish

Impress your guests with this delightful Chocoflan recipe that perfectly blends rich chocolate cake and creamy flan. This easy-to-follow guide covers all the essential ingredients, step-by-step instructions, and helpful tips to achieve the perfect dessert. Whether you're celebrating a special occasion or just indulging in a sweet craving, this show-stopping treat is sure to wow everyone.

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Ingredients

1 cup of granulated sugar (for caramel)

1 cup of flour

½ cup of unsweetened cocoa powder

½ cup of granulated sugar (for cake)

1 tablespoon baking powder

½ teaspoon salt

½ cup of vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 cup of milk

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

3 large eggs (for flan layer)

1 teaspoon vanilla extract (for flan layer)

Optional: whipped cream and chocolate shavings for garnish

Instructions

Preheat your oven to 350°F (175°C).

In a saucepan over medium heat, melt 1 cup of sugar, stirring continuously until it turns into a golden caramel. Quickly pour the caramel into the bottom of a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to cool.

In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Whisk together until well combined.

In another bowl, whisk together vegetable oil, eggs, vanilla extract, and milk until fully incorporated.

Gradually add the wet mixture to the dry mixture, stirring until the batter is smooth. Pour the chocolate batter over the caramel layer in the cake pan.

In a blender, combine the sweetened condensed milk, evaporated milk, 3 eggs, and 1 teaspoon of vanilla extract. Blend until smooth and pour this flan mixture gently over the chocolate batter.

Carefully place the filled cake pan inside a larger baking dish (water bath) and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan.

Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Once done, remove from the oven and let it cool on a wire rack. After cooling, refrigerate for at least 4 hours (or overnight) to fully set.

To serve, run a knife around the edges of the pan, then invert onto a serving platter so that the flan layer is on top.

Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 10

- Presentation Tips: Garnish with a dollop of whipped cream and sprinkle chocolate shavings on top for an elegant finish. Serve chilled for the best flavor experience!