Dessert
Chocoflan
1 h 40 minServes 12Nutri-Score D€€
D
1 h 40 min
1 h 40 minChocoflan
what you need
Ingredients
boxed chocolate cake mix (with its accompanying ingredients)Bakery430 g
butter (melted, replaces the oil)Dairy110 g
milk (replaces the water)Dairy240 ml
eggsDairy4 pieces- evaporated milk (one can)Dairy354 ml
- sweetened condensed milk (one can)Dairy397 g
- vanilla extractPantry15 ml
cream cheese (softened)Dairy226 g
nonstick cooking spray (for greasing the pan)Other5 g- cajeta (for topping)Pantry120 g
pecans (crushed)Nuts & seeds60 g
per serving
Nutrition
310kcal
- Carbs
- 40 g
- Proteins
- 7 g
- Fat
- 14 g
what you’ll use
Tools
Blender
Mixing bowl
bundt pan
Baking dish
Whisk
Oven
step by step
Method
- Step 1
Prepare the chocolate cake batter
- In a mixing bowl, combine the boxed chocolate cake mix with the melted butter instead of oil and the milk instead of water.
- Whisk until fully combined and smooth, then set aside.
- Step 2
Blend the flan mixture
- In a blender, add the eggs, evaporated milk, sweetened condensed milk, vanilla extract and cream cheese.
- Blend until completely smooth.
- Step 3
Assemble in the pan
- Spray a bundt pan generously with nonstick cooking spray.
- Pour in the cake batter, then slowly pour the flan mixture over the top; it will look messy, but trust the process.
- Step 4
Bake in a water bath
- Cover the pan with foil and poke a small hole in the top.
- Place the pan in a larger baking dish and fill with hot water to create a water bath.
- Bake at 180 °C until the flan is set and a skewer comes out clean.
- Step 5
Cool and unmold
- Let the chocoflan cool completely at room temperature, then refrigerate before unmolding.
- Run a knife around the edges and invert onto a serving plate.
- Step 6
Top and serve
- Drizzle the cajeta over the top and sprinkle with crushed pecans.
most cooked first