Description
Experience the delightful fusion of rich chocolate cake and creamy flan in this Magic Melt Chocoflan recipe. Featuring layers of luscious caramel (cajeta), a moist cocoa-infused cake, and a velvety cream cheese flan, this decadent dessert is baked in a water bath to achieve perfect texture and elegance. Perfect for special occasions or whenever you crave a sophisticated treat.
Ingredients
Scale
Flan Mixture
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 4 teaspoons vanilla extract (Mexican if possible)
Cake Batter
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1¼ cups buttermilk
Additional
- 2 tablespoons softened butter (for greasing)
- ¼ cup cajeta (caramel sauce)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease the baking pan thoroughly with softened butter, then evenly pour the cajeta (caramel sauce) into the bottom to form a sweet base layer.
- Blend flan ingredients: In a blender or using a mixer, combine the sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract. Blend until completely smooth and set the mixture aside for later use.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake crumb.
- Add egg to cake batter: Beat in the large egg into the creamed butter and sugar mixture, mixing until well incorporated.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, and baking soda. This ensures even distribution of leaveners and spices.
- Combine dry and wet ingredients: Alternately add the dry ingredients and buttermilk to the butter-sugar-egg mixture. Mix gently after each addition until just combined, taking care not to overmix for a light cake.
- Layer cake batter: Pour the prepared chocolate cake batter evenly over the cajeta layer in the greased baking pan.
- Pour flan mixture: Carefully pour the flan mixture over the chocolate cake batter. It will sink to the bottom during baking, creating the signature flipped layers.
- Prepare water bath and bake: Place the pan into a larger baking dish. Pour about 1 inch of hot water into the outer dish to form a water bath, which helps cook the flan gently and evenly, preventing cracks.
- Bake: Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the flan is set and the cake is fully cooked. Test doneness by inserting a toothpick into the cake layer; it should come out clean.
- Cool and chill: Allow the chocoflan to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to let the layers set and flavors meld.
- Serve: Once chilled, carefully invert the chocoflan onto a serving plate so the caramel and flan layers are on top. Slice and enjoy your magical dessert!
Notes
- Using Mexican vanilla extract enhances the authentic flavor of the flan.
- Make sure to soften the butter and cream cheese to room temperature for easier mixing and smoother texture.
- Do not skip the water bath; it prevents the flan from cracking and ensures a creamy texture.
- Refrigerating overnight intensifies the flavor and makes slicing cleaner.
- Use a deep enough pan for the water bath to avoid water spilling into the flan pan.
- Leftover chocoflan can be stored covered in the refrigerator for up to 3 days.
