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- 1 (14-ounce) can sweetened condensed milk - 1 (12-ounce) can evaporated milk - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sugar (for caramel)

Chocoflan Recipe

Indulge in the irresistible delight of chocoflan with this deliciously easy layered dessert recipe! Combining rich chocolate cake with creamy flan, this chocoflan recipe will wow your family and friends. Follow my step-by-step guide, complete with tips for perfecting this treat. Ready to impress with a show-stopping dessert? Click through to unlock the full chocoflan recipe and start baking today!
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Ingredients
  

For the Flan:

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

3 large eggs

1 teaspoon vanilla extract

1 cup sugar (for caramel)

For the Chocolate Cake:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Instructions
 

Prepare the Caramel: In a medium saucepan over medium heat, melt the sugar until it turns golden brown, stirring gently to prevent burning. Once melted, quickly pour the caramel into a round 9-inch cake pan, tilting it to coat the bottom evenly. Set aside to cool and harden.

    Make the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Pour this mixture over the cooled caramel layer in the cake pan.

      Prepare the Chocolate Cake Batter: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the vegetable oil, water, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

        Layer the Mixtures: Gently pour the chocolate cake batter over the flan mixture in the cake pan. Do not stir to mix; the two layers will separate during baking.

          Create a Water Bath: Place the cake pan inside a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. This will help the flan cook evenly.

            Bake: Preheat your oven to 350°F (175°C) and bake for about 50-60 minutes, or until a toothpick inserted into the chocolate layer comes out clean.

              Cool and Invert: Once baked, remove the cake pan from the water bath and allow it to cool at room temperature for at least 30 minutes. After cooling, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. When ready to serve, invert the cake pan onto a serving platter, allowing the caramel to drizzle over the flan and chocolate cake.

                - Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 8-10

                  - Presentation Tips: Garnish with whipped cream and chocolate shavings for an elegant touch! Serve chilled for a refreshing dessert experience.