Chocolate Flan Recipe – Know the Secret Tips

• 2 quarts water

For The Flan

• 1 (13-ounce) can dulce de leche
• 1 (12-ounce) can evaporated milk
• 4 ounces (113 grams) cream cheese, at room temperature
• 1 ½ teaspoons pure vanilla extract
• ¼ teaspoon kosher salt
• 5 large eggs, at room temperature

For The Chocolate Cake

• 1 ⅓ cups (5.65 ounces or 160 grams) all-purpose flour
• 1 cup (7 ounces or 200 grams) granulated sugar
• ½ cup (1.75 ounces or 50 grams) natural unsweetened cocoa powder, sifted if necessary
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup (4 ounces or 113 grams) buttermilk, at room temperature
• ½ cup (4 ounces or 113 grams) coffee, at room temperature
• 6 Tablespoons (3 ounces or 85 grams) unsalted butter, melted and cooled slightly
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

For Serving

• 2 quarts water
• 1 Tablespoon natural unsweetened cocoa powder

Instructions

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Get the oven ready. Prepare the oven by placing a rack in the middle of the oven and heating it to 350 degrees Fahrenheit. Prepare the flan and chocolate cake as you bring the water for assembly to a boil and cover it to keep it warm while you prepare the flan.

Prepare the flan. For the flan, put the dulce de leche, evaporated milk, cream cheese, vanilla extract, and salt in the pitcher of the blender. For approximately thirty seconds, blend on medium-high until smooth. For the remaining ten to fifteen seconds, add the eggs for the flan and blend on medium-high until they are completely incorporated.

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In order to make the chocolate cake, combine the dry ingredients. Put the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt into a large basin and whisk them together until they are combined.
Using a whisk, combine the liquid components, and then add the dry ingredients.

In order to make the chocolate cake, combine the buttermilk, coffee, butter, egg, and vanilla extract in a big basin and whisk them together. The dry ingredients should be whisked in gradually until they are barely mixed.

Prepare the bundt pan and fill it with batter. Prepare a bundt pan with a capacity of 10 cups by generously spraying it with nonstick baking spray.

Straightaway, make use of a rubber spatula to scrape the chocolate cake batter into the bundt pan that has been carefully prepared. Make sure the top is smooth by using an offset spatula. Place the flan batter on top of the chocolate batter in a slow and meticulous manner, taking care not to disturb the chocolate batter.

The filled bundt pan should be placed in the middle of a big roasting pan, and the top of the pan should be covered with aluminum foil in a secure manner. After the water has been brought to a boil, pour it into the roasting pan until it reaches a level that is halfway up the sides of the bundt pan.

Cocoflan should be chilled. Following the completion of the cooling process, the top of the chocoflan should be carefully covered with plastic wrap. Refrigerate for a minimum of four hours, but better for the entire night.
Unmolding the chocoflan requires steaming it. In the Centre of the roasting pan, position the bunt pan that contains the chocoflan.

Notes

The bundt pan will need to be baked in a water bath in order to proceed. Put the bundt pan inside of a roasting pan so that you may create a water bath. A sufficient amount of water should be poured into the roasting pan so that it reaches approximately halfway up the sides of the bundt pan.

Approximately two quarts of water were required for my roasting pan. It is possible that you will require more or less, depending on the size of your roasting pan and bundt pan.

As I begin the process of preparing the ingredients for the chocolate cake batter, I begin by melting the butter. Thus, it will have sufficient time to cool down while I prepare the remaining components of the dish. This ensures that the butter you use is not very hot, which will prevent the egg in the cake batter from becoming scrambled.