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Decadent Chocoflan Delight

Decadent Chocoflan Delight

Discover the magic of Decadent Chocoflan Delight! A luscious two-layer dessert with creamy flan and moist chocolate cake. Perfect for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling/Setting Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup white sugar for caramel
  • 4 large eggs for the flan
  • 1 can sweetened condensed milk for the flan
  • 1 can evaporated milk for the flan
  • 0.5 can half cream or whole milk or sour cream as substitute
  • 4 ounces cream cheese for the flan
  • 1 teaspoon vanilla extract for the flan
  • 1 box chocolate cake mix plus the ingredients listed on the box

Equipment

  • 10-cup flan mold or Bundt pan
  • Blender
  • Large roasting pan
  • Non-stick saucepan
  • Wooden spoon or heatproof spatula

Method
 

  1. Place the sugar in a non-stick pan over medium heat and stir until it melts into a smooth, amber liquid to create caramel.
  2. Immediately pour the hot caramel into a well-greased flan mold and swirl to coat the bottom and sides.
  3. Blend the flan ingredients (eggs, milks, cream cheese, and vanilla) until smooth and pale yellow; pour over the caramel in the mold.
  4. Cover the mold tightly with aluminum foil and place it in a roasting pan, adding hot water to create a bain-marie.
  5. Bake at 350°F (180°C) for 25 minutes for the flan layer to set.
  6. Prepare chocolate cake batter according to the box instructions and carefully pour it over the partially baked flan layer.
  7. Return the pan to the oven and bake for an additional 40 minutes until the cake layer is done; let cool completely on a wire rack before unmolding.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For a lighter version, substitute whole milk for half cream and use less sugar in the flan mixture. Ensure all ingredients are at room temperature for a smoother texture in the flan mixture. This chocoflan keeps well in the refrigerator for up to 4 days. It's best not to freeze it, as the texture may change upon thawing. Serve with extra caramel sauce and fresh berries for a delightful presentation!
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