Chocoflan

Name: Chocoflan
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10 servings
Cuisine: Latin American
Ingredients: 1 cup granulated sugar (for caramel); 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 4 large eggs (separated); 1 cup whole milk; 6 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1 can sweetened condensed milk; 1/2 cup evaporated milk; 4 oz cream cheese, softened

A stunning Latin American dessert with a layer of rich chocolate cake atop a silky caramel flan. When inverted, the caramel flows over the chocolate for an indulgent reveal.

80 minHardServes 10380 cal/serving

Latin AmericanDessertOvenVegetarian

Ingredients

1 cup granulated sugar (for caramel)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs (separated)
1 cup whole milk
6 tbsp unsalted butter, melted
1 tsp vanilla extract
1 can sweetened condensed milk
1/2 cup evaporated milk
4 oz cream cheese, softened

Instructions

1

Preheat oven to 350 degrees F.
2

In a small saucepan, melt 1 cup granulated sugar (for caramel) over medium heat (do not stir, just swirl), about 5-7 minutes until golden. Pour into a 9-inch round baking dish, coating the bottom and sides. Set aside.
3

In a blender, combine 4 large eggs (separated), 1 can sweetened condensed milk, 1/2 cup evaporated milk, 4 oz softened cream cheese, 1 cup whole milk, and 1 tsp vanilla extract. Blend until smooth. This is the flan mixture. Pour into the caramel-coated dish.
4

In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt.
5

Separate eggs. Beat egg yolks with 1/3 cup sugar until pale. Add 6 tbsp melted unsalted butter and mix well.
6

Fold dry ingredients into the yolk mixture.
7

In a separate bowl, beat egg whites until stiff peaks form.
8

Gently fold whites into chocolate batter until just combined.
9

Carefully spread chocolate batter evenly over the flan mixture in the baking dish.
10

Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (water bath).
11

Bake for 45-50 minutes until the cake is set but still slightly jiggly in the center.
12

Remove from oven and water bath. Cool completely, then refrigerate for at least 4 hours or overnight.
13

To serve, run a knife around the edges and invert onto a serving plate, allowing the caramel and flan to flow over the chocolate cake.

Questions

Can I make Chocoflan dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 6 tbsp unsalted butter, melted, 1 can sweetened condensed milk, 1/2 cup evaporated milk, 4 oz cream cheese, softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sweetened condensed milk for a plant-based version of the same product; the evaporated milk for a plant-based version of the same product; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Chocoflan gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chocoflan keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Chocoflan?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Tamarind Sobolo Cooler drink
Cafe Brulet drink

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