Chocoflan Recipe

From our experts at The Best Bakery in Ahmedabad, Café Upper’s kitchen, — The Perfect way to Celebrate this Festive Christmas Season! From the ovens of Café Upper Crust, a purely Christmas-y Delight recipe! The Chocoflan is perfect for your kids and their friends coming over during Christmas!

Chocoflan Recipe

Ingredients

  • Softened butter, to coat pan
  • 1/4 cup cajeta or caramel sauce

For the cake:

  • 10 tablespoons butter, room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cups buttermilk

For the flan:

  • One 12-ounce can evaporate milk
  • One 14-ounce can sweeten condensed milk
  • 4 ounces cream cheese, room temperature
  • 3 eggs
  • 1 tablespoon vanilla extract

For garnish:

  • 1/4 cup cajeta or caramel sauce
  • 1/4 cup chopped pecans

Instructions 

  1. Place an oven rack in the middle of your oven, and Preheat to 350 degrees F or 180 degrees C. 
  2. Layer little butter on the insides of a Bundt pan, followed by coating the bottom with 1/4 cup Cajeta, and place it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  3. For the Cake: Pour butter and sugar into a bowl, and beat until light and fluffy with an electric hand mixer or stand mixer, only after which beat in the eggs. Sift together the flour, baking powder, baking soda, and cocoa into a medium-sized bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the previously prepared egg mixture. Repeat mixing similarly, finally pouring in the flour mixture. Blend until well incorporated.
  4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend on high speed for 30 seconds. 
  5. Transfer the cake batter into the prepared Bundt pan, spreading evenly with a scooper. Slowly pour the flan mixture over the cake batter, very lightly and carefully! Cover with foil, and add about 1-inch of hot water to the roasting pan. 
  6. Carefully slide the pan into the oven, and bake for 60 minutes, until the surface of the cake is firm to touch, or when an inserted toothpick comes out clean. After the cake is done, remove from the water bath, and let it completely cool down to room temperature, which should not take about more than an hour. 
  7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining Cajeta from the pan onto the cake. Lastly, Garnish with chopped pecans and serve!

Disclaimer: Our Recipes are aimed to provide a healthy guide to making oven or dessert items within the comfort & ease of your home kitchens. Such cooking results may differ from those results of professional chefs’ practices & recipes. These recipes may or may not be available at our eatery outlets, at the time of posting these blogs.

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