If you’re looking to add a touch of Mexican tradition to your Christmas celebration this year, why not treat your family and friends to a delightful Chocoflan Chocolate And Flan Cake? This sweet and indulgent dessert perfectly combines the rich flavors of chocolate cake with the creamy goodness of flan. It’s a show-stopping treat that will impress your guests and leave them wanting more. So, roll up your sleeves and get ready to create this delicious fusion of flavors that will surely become a holiday favorite.
**Chocoflan Chocolate And Flan Cake Recipe**
**Ingredients:**
– 1 cup sugar
– 4 eggs
– 1 can sweetened condensed milk
– 1 can evaporated milk
– 1 teaspoon vanilla extract
– 1 box chocolate cake mix (plus required ingredients per box instructions)
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan.
2. **Prepare the Flan Layer:** In a small saucepan, heat 1 cup of sugar over medium heat. Stir occasionally until the sugar melts and turns into a golden caramel color. Be careful not to burn it. Once melted, pour the caramel into the greased Bundt pan, tilting it to cover the bottom evenly.
3. **Make the Flan Mixture:** In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth and well combined. Pour the flan mixture over the caramel in the Bundt pan. Set aside.
4. **Prepare the Chocolate Cake Batter:** Prepare the chocolate cake mix according to the package instructions. Typically, this involves combining the cake mix with eggs, oil, and water. Mix until smooth.
5. **Layer the Cake Batter:** Carefully pour the chocolate cake batter over the flan mixture in the Bundt pan. The cake batter will float on top of the flan mixture.
6. **Bake the Chocoflan:** Place the Bundt pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the Bundt pan. This water bath will help the chocoflan bake evenly and prevent cracking. Carefully transfer the roasting pan to the preheated oven.
7. **Bake for Perfection:** Bake the chocoflan for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it to prevent overbaking.
8. **Cool and Unmold:** Once baked, remove the chocoflan from the oven and allow it to cool to room temperature. Once cooled, refrigerate the chocoflan for at least 4 hours or overnight.
9. **Serve and Enjoy:** To serve, carefully run a knife around the edges of the Bundt pan to loosen the chocoflan. Place a serving platter over the top of the pan and invert it to release the cake. The caramel will create a delicious sauce drizzling over the cake. Slice and serve the chocoflan chilled.
This Chocoflan Chocolate And Flan Cake is the perfect marriage of two beloved desserts, creating a unique and decadent treat that will have everyone coming back for seconds. The contrast of the rich, moist chocolate cake with the creamy, caramel-infused flan is truly irresistible. So, this Christmas, surprise your loved ones with this delightful Mexican-inspired dessert that will add a touch of sweetness and joy to your holiday table.
