Opposites do attract and in epic dessert fashion! Discover the charm of Chocoflan - a masterful union of fudgy chocolate cake and creamy vanilla custard.
Course Dessert
Cuisine American
Keyword Chocoflan
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 14
Calories 286kcal
Author Kathleen
Ingredients
Cake:
1/2CupCaramel Sauce or Topping
1/2CupPlus 2 Tablespoons All-Purpose Flour
1/3CupCocoa Powder
1/2TeaspoonBaking Soda
1/8TeaspoonSalt
4OuncesBittersweet ChocolateChopped
6TablespoonsUnsalted Butter
1/2CupButtermilk
1/2CupSugar
2Large Eggs
1TeaspoonVanilla Extract
Flan:
214-Ounce Each Cans Sweetened Condensed Milk
2 1/2CupsWhole Milk
6OuncesCream Cheese
6Large Eggs
4Large Egg Yolks
1TeaspoonVanilla Extract
Instructions
Make the Cake:
Move oven rack to middle of the oven. Preheat oven to 350 degrees. Coat 12 Cup nonstick Bundt pan with butter.
Spread the caramel sauce in the bottom of Bundt pan. Place Bundt pan in a roasting pan and set aside.
In a medium mixing bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
Combine chocolate and butter in a large microwave-safe bowl and microwave at 50% power, stirring occasionally, until mixture is melted 2-3 minutes. Stir buttermilk, sugar, eggs, and vanilla in the melted chocolate mixture until smooth. Slowly add flour mixture, stirring until just combined. Pour cake batter into Bundt pan directly over caramel sauce.
Make the Flan:
In a large blender, add all the flan ingredients and process until smooth, about 30 seconds. Gently pour flan directly on top of cake batter in Bundt pan. Place Roasting pan (with the Bundt pan in it) in the preheated oven. Pour warm water into roasting pan until it measures halfway up the side of the Bundt pan. Bake until a toothpick inserted in the center of the cake comes out clean and an instant-read thermometer inserted into the flan reaches 180 degrees, about 75-90 minutes.
Remove the cake pan from the roasting pan and allow to cool on a wire rack for 2 hours, then refrigerate (still in the Bundt pan) for a minimum of 8 hours to set.
To unmold, set the bottom third of the Bundt pan in hot tap water for about 1 minute. Invert the cake onto a cake plate and slowly remove the pan, allowing caramel to drizzle over the cake. Serve.