Recipe Index

Ingredients

• For the Caramel:
• 1 cup Sugar (200 grams)
• For the Flan:
• 1 1/2 cups Whole milk (12 oz)
• 1 can Condensed milk (14 oz)
• 5 Eggs
• 2 tsp Vanilla
• 1/4 tsp Salt
• 4 oz Cream cheese
• For the Chocolate Cake:
• 2 cups Sugar (400 grams)
• 2 Eggs
• 1 cup Whole milk (8 oz)
• 1/2 cup Vegetable oil (4 oz)
• 1 cup Warm water (8 oz)
• 2 tsp Vanilla extract
• 2 cups Flour (310 grams)
• 1 1/4 cups Cocoa powder (108 grams)
• 1 tsp Instant coffee
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1/4 tsp Cinnamon

Method

1. For the caramel, spread the caramel sugar evenly in a saucepan over medium heat and stir consistently as it cooks, so it does not burn.
2. Keep stirring as the sugar clumps and crystallizes, then melts into a golden syrup; if parts lag, lower the heat and be patient until the caramel is smooth.
3. As soon as the caramel reaches a deep amber color, take the pan off the heat and pour it carefully into the bottom of a prepared flan mold greased with cooking spray or oil, tilting and swirling quickly to coat the bottom and sides evenly before it hardens; set the mold aside until the caramel cools and hardens completely.
4. Heat the oven to 350°F for the flan layer.
5. Blend the whole milk, condensed milk, eggs, vanilla, salt and cream cheese together, starting on low speed and rising to medium or high, for 1 to 2 minutes until smooth; scrape down the blender jar and give the mixture a final short blend.
6. Spray the caramel-coated mold once more, pour in the flan mixture, and set the mold in a larger baking dish or roasting pan; pour hot water into the outer dish to about halfway up the mold's sides, cover the flan with foil, and bake it in its water bath for 50 minutes.
7. For the chocolate cake, beat the cake sugar and eggs in a large mixing bowl with an electric or stand mixer on medium speed for about 4 minutes, until pale and fluffy.
8. Mix in the milk, vegetable oil, warm water with the instant coffee dissolved in it, and vanilla extract on low speed until incorporated, scraping down the bowl and taking care not to overmix.
9. Add the flour, cocoa powder, baking soda, baking powder and cinnamon and mix on low speed just until incorporated.
10. Pour the chocolate batter over the baked flan, return the mold to its water bath covered with foil, and bake for another 50 to 75 minutes, until a toothpick inserted in the center comes out clean; the time depends on your oven and pan size.
11. Cool the chocoflan at room temperature for 1 hour, then refrigerate it for at least 2 hours, preferably overnight.
12. To unmold it, set the pan briefly in a large bowl of hot water to release the cake, place an upside-down platter over the pan, and flip the two together confidently.
13. Slice and serve the chocoflan chilled; it can be made up to three days ahead and kept refrigerated in an airtight container.

Prep: 30 min · Total: 285 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data