Description
A refined two-layer dessert with a glossy caramel on top of a silky flan and a tender chocolate cake beneath, creating a sophisticated finish.
Ingredients
- Caramel:
1 cup granulated sugar
3 tbsp water - Chocolate Cake Layer:
1 1/4 cups all-purpose flour, sifted
1/2 cup unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup whole milk, warmed
1/2 cup hot brewed strong coffee - Flan Custard:
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3 large eggs, room temperature
1 tsp vanilla extract
Zest of 1 lime (optional, finely grated) - Finish:
Unsalted butter to grease pan (or neutral oil)
Fresh berries or edible flowers for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 10-inch Bundt or tube pan well and set on a rimmed baking sheet.
- Make the caramel: combine sugar and water in a small saucepan over medium heat. Swirl occasionally; do not stir. When the syrup turns deep amber, remove from heat and pour immediately into the prepared pan.
- Prepare the cake batter: whisk flour, cocoa, baking powder, baking soda, and salt together. In a separate bowl, cream butter and sugar until pale; add eggs one at a time, then vanilla. Alternate adding dry mix with warmed milk and finish with hot coffee.
- Pour the cake batter into the caramel-lined pan, filling to about two-thirds.
- Make the flan: gently whisk sweetened condensed milk, evaporated milk, eggs, vanilla, and lime zest until homogeneous.
- Carefully pour the flan mixture over the cake batter.
- Create a water bath: place the filled pan inside a larger roasting pan and pour hot water into the roasting pan.
- Bake for 70–90 minutes, checking at 70 minutes.
- Remove from the oven and cool on a rack to room temperature. Chill the chocoflan at least 4 hours or overnight.
- To unmold: run a thin knife around the pan’s edge, invert onto a serving platter.
Notes
For best results, chill overnight for clean slices. Monitor the caramel closely to prevent bitterness.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg