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Choco Flan Recipe
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions:
1. Prepare the Caramel:
- Preheat your oven to 350°F (175°C).
- In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color.
- Carefully pour the caramel into the bottom of a Bundt pan, swirling to coat the bottom evenly. Set aside.
2. Prepare the Flan:
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- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
- Pour the flan mixture over the caramel in the Bundt pan.
3. Prepare the Chocolate Cake:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Carefully pour the chocolate cake batter over the flan mixture in the Bundt pan. Do not mix.
4. Bake the Choco Flan:
- Cover the Bundt pan tightly with aluminum foil.
- Place the Bundt pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the Bundt pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. Serve:
- To unmold, run a knife around the edges of the Bundt pan to loosen the dessert. Invert onto a serving plate and remove the pan. The caramel will drizzle over the top.
- Slice and serve chilled.
Enjoy your delicious homemade Choco Flan!
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