Chocoflan defies physics by magically switching layers during baking—the chocolate cake sinks while flan floats up.
Chocoflan
Indulge in the ultimate sweet treat with our Chocoflan, where rich chocolate cake meets creamy, silky flan for a delightful fusion! This show-stopping dessert features a luscious layer of velvety caramel and a hint of vanilla, all baked to perfection. Get ready to impress your taste buds and your friends with this irresistible combination!
Prep
15
min
Cook
90
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- ½ Barra de Queso Crema o Queso Philadelphia
- 4 Huevos
- 1 Lata de Leche Evaporada
- leche
- 1 Lata de Leche Condensada
🫙Pantry Staples(3)
- Mezcla para el pastel de chocolate
- Esencia de Vainilla al gusto
- aceite vegetal o spray de cocina
📦Other(1)
- Caramelo líquido
👨🍳 Instructions
- 1
To prepare the flan, blend the evaporated milk, sweetened condensed milk, vanilla extract, cream cheese, and eggs until smooth.
- 2
Pour liquid caramel into the mold, then add the flan mixture.
- 3
Cover with aluminum foil and bake in a water bath at 350°F for 45 minutes.
- 4
Prepare the chocolate cake mix according to package instructions, substituting water with milk.
- 5
After 45 minutes, check if the flan is cooked by inserting a knife; if it comes out clean, it's ready.
- 6
Grease the flan with vegetable oil or cooking spray, then pour the chocolate cake mixture on top.
- 7
Bake again in a water bath for another 45 minutes.
- 8
Let it cool completely before unmolding.
💡 Pro Tips
- ✓Maintain water bath temperature at exactly 325-330°F by checking with an instant-read thermometer because higher temps cause the flan proteins to coagulate too quickly, creating a grainy texture instead of silky custard.technique325-330°F
- ✓Blend flan mixture for exactly 60-90 seconds to fully emulsify without incorporating air bubbles, which create unsightly holes when the proteins set during baking.timing60-90 seconds
- ✓Use cream cheese at 70-75°F (room temperature for 2-3 hours) because cold cream cheese won't blend smoothly and creates lumps that won't dissolve during the gentle custard cooking process.ingredient70-75°F
- ✓Pour cake batter over the back of a large spoon held close to the flan surface to prevent the denser cake batter from breaking through the delicate custard layer due to impact force.technique
- ✓Cool chocoflan for minimum 4 hours at room temperature, then refrigerate 6+ hours because the flan needs time to fully set its protein matrix and the layers need to stabilize before the inversion process.timing4 hours + 6 hours
Share this recipe
Prep
15
min
Cook
90
min
Serves
8
people
Level
intermediate
Share this recipe
Chocoflan defies physics by magically switching layers during baking—the chocolate cake sinks while flan floats up.
Chocoflan
Indulge in the ultimate sweet treat with our Chocoflan, where rich chocolate cake meets creamy, silky flan for a delightful fusion! This show-stopping dessert features a luscious layer of velvety caramel and a hint of vanilla, all baked to perfection. Get ready to impress your taste buds and your friends with this irresistible combination!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- ½ Barra de Queso Crema o Queso Philadelphia
- 4 Huevos
- 1 Lata de Leche Evaporada
- leche
- 1 Lata de Leche Condensada
🫙Pantry Staples(3)
- Mezcla para el pastel de chocolate
- Esencia de Vainilla al gusto
- aceite vegetal o spray de cocina
📦Other(1)
- Caramelo líquido
👨🍳 Instructions
- 1
To prepare the flan, blend the evaporated milk, sweetened condensed milk, vanilla extract, cream cheese, and eggs until smooth.
- 2
Pour liquid caramel into the mold, then add the flan mixture.
- 3
Cover with aluminum foil and bake in a water bath at 350°F for 45 minutes.
- 4
Prepare the chocolate cake mix according to package instructions, substituting water with milk.
- 5
After 45 minutes, check if the flan is cooked by inserting a knife; if it comes out clean, it's ready.
- 6
Grease the flan with vegetable oil or cooking spray, then pour the chocolate cake mixture on top.
- 7
Bake again in a water bath for another 45 minutes.
- 8
Let it cool completely before unmolding.
💡 Pro Tips
- ✓Maintain water bath temperature at exactly 325-330°F by checking with an instant-read thermometer because higher temps cause the flan proteins to coagulate too quickly, creating a grainy texture instead of silky custard.technique325-330°F
- ✓Blend flan mixture for exactly 60-90 seconds to fully emulsify without incorporating air bubbles, which create unsightly holes when the proteins set during baking.timing60-90 seconds
- ✓Use cream cheese at 70-75°F (room temperature for 2-3 hours) because cold cream cheese won't blend smoothly and creates lumps that won't dissolve during the gentle custard cooking process.ingredient70-75°F
- ✓Pour cake batter over the back of a large spoon held close to the flan surface to prevent the denser cake batter from breaking through the delicate custard layer due to impact force.technique
- ✓Cool chocoflan for minimum 4 hours at room temperature, then refrigerate 6+ hours because the flan needs time to fully set its protein matrix and the layers need to stabilize before the inversion process.timing4 hours + 6 hours