Description
This Magic Melt Chocoflan is a delightful dessert featuring a luscious layer of rich flan atop a moist chocolate cake base with a sweet cajeta caramel twist. Baked in a water bath for a perfectly smooth and creamy texture, it’s an impressive treat that’s perfect for celebrations or special occasions.
Ingredients
Flan Layer
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 4 teaspoons vanilla extract (Mexican if possible)
Cake Layer
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1¼ cups buttermilk
Additional
- 2 tablespoons softened butter (for greasing)
- ¼ cup cajeta (caramel sauce)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your baking pan thoroughly with 2 tablespoons of softened butter, then evenly pour in the ¼ cup of cajeta to form a caramel base layer.
- Make the Flan Mixture: In a blender or mixing bowl, combine sweetened condensed milk, evaporated milk, softened cream cheese, 3 eggs, and vanilla extract. Blend or whisk until completely smooth. Set this mixture aside.
- Cream Butter and Sugar: In a separate bowl, cream together 10 tablespoons of softened unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy. Add 1 large egg and beat well to incorporate.
- Sift Dry Ingredients: Sift together 1¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon ground cinnamon, 1 teaspoon baking powder, and ¾ teaspoon baking soda into a bowl to ensure even mixing and remove lumps.
- Combine Batter: Alternately add the sifted dry ingredients and 1¼ cups buttermilk to the butter mixture, mixing well after each addition until the cake batter is smooth and homogenous.
- Layer Cake Batter: Pour the prepared chocolate cake batter evenly over the cajeta layer in the greased pan.
- Add Flan Mixture: Carefully pour the flan mixture on top of the cake batter. Note that the flan mixture will sink to the bottom during baking, creating the magic layers.
- Prepare Water Bath: Place the baking pan inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath, which helps the flan bake gently and evenly.
- Bake: Bake the chocoflan in the preheated oven for 1 hour to 1 hour 15 minutes, or until the flan is set and the cake is fully cooked through. A toothpick inserted into the cake should come out clean.
- Cool and Chill: Let the chocoflan cool completely at room temperature. After cooling, refrigerate for at least 4 hours or overnight to allow it to set fully. Before serving, invert the pan onto a serving plate to reveal the caramel-topped flan on a chocolate cake base.
Notes
- Using a water bath is essential to prevent the flan from cracking and to ensure it cooks evenly without drying out.
- Make sure all dairy ingredients are at room temperature for smoother batter blending.
- If you cannot find cajeta, caramel sauce or dulce de leche can be used as a substitute.
- Allow sufficient refrigeration time as it enhances the texture and flavor of the chocoflan.
- Use a deep pan for the water bath to avoid any water spilling into the flan mixture.
- Allow the chocoflan to come to room temperature for 15-20 minutes before serving for the best flavor and texture.
