Dessert
Chocoflan
2 hServes 12Nutri-Score D€€
D
2 h
2 hChocoflan
what you need
Ingredients
eggsDairy5 pieces- evaporated milk (1 can)Dairy354 ml
vanilla extract (a splash)Pantry5 ml
cream cheese (2/3 of a block, softened)Dairy150 g- sweetened condensed milk (1 can)Dairy397 g
- granulated sugar (for the caramel)Pantry200 g
all-purpose flourGrains250 g- cocoa powderPantry56 g
- baking powder (1 teaspoon)Pantry5 g
- baking soda (1 teaspoon)Pantry5 g
- granulated sugar (for the cake)Pantry200 g
- light brown sugar (packed)Pantry110 g
salt (3/4 teaspoon)Spices4 g- eggs (for the cake)Dairy2 pieces
- vegetable oilPantry120 ml
full fat sour creamDairy180 ml
hot coffee (hot)Beverages240 ml
per serving
Nutrition
330kcal
- Carbs
- 52 g
- Proteins
- 7 g
- Fat
- 11 g
what you’ll use
Tools
Blender
Baking dish
Mixing bowl
Saucepan
Oven
step by step
Method
- Step 1
Make the caramel
- Melt the sugar in a saucepan until golden.
- Pour into the mold and let cool.
- Step 2
Blend the flan mixture
- Add the eggs, evaporated milk, vanilla, cream cheese and sweetened condensed milk to a blender.
- Blend all together until smooth.
- Step 3
Assemble and bake the flan
- Pour the flan mixture over the cooled caramel in the mold.
- Place the mold in a larger tray and add boiling water to the bottom tray.
- Bake at 350 °F covered.
- Step 4
Make the cake batter
- Whisk the flour, cocoa powder, baking powder, baking soda, granulated sugar, brown sugar and salt in a bowl.
- Add the eggs, vegetable oil, sour cream and hot coffee and mix until smooth.
- Step 5
Bake the cake
- Take the flan out of the oven and pour the cake batter over it.
- Cover and bake until the cake is fully cooked.
- Step 6
Chill and serve
- Let the chocoflan chill overnight.
- Unmold and enjoy.