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We hope you got insight from reading it, now let’s go back to chocoflan recipe. To make chocoflan you need 16 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Chocoflan:
- Use 10 " Round Cake Pan or 12 Cup fluted tube cake pan
- You need For Caramel:
- Take 1 Cup Sugar &
- Use 1/2 Cup Water
- You need For Cake:
- Take 3 Large Eggs
- Take 1 Chocolate CakeMix
- Use 1/3 Cup Oil
- Prepare 1 Cup Milk
- You need 1/2 Cup Sour Cream
- Get For Flan:
- Provide 4 Eggs, room temp
- Use 1 Tbsp vanilla extract
- Prepare 1 (12 oz) can evaporated milk
- Provide 1 (14 oz) sweetened condensed milk
- Take 8 oz Cream cheese, room temp
Instructions to make Chocoflan:
- Preheat oven to 350 degrees
- All ingredients need to be at room temperature
- Make caramel by combining the sugar and water in a medium saucepan and cooking over moderate heat swirling saucepan occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling saucepan constantly until color is caramel brown. Remove from heat and using a towel or hot pad, pour into cakepan immediately tilt pan and swirl caramel to coat the bottom and sides well. It sets very quickly! Set aside.
- In large bowl, beat cake mix, milk, oil and 3 eggs with electric mixer on medium speed about 1 minute then add sour cream and beat for another minute or two scraping bowl occasionally. Pour batter over caramel in pan.
- In blender, place flan ingredients (4 Eggs, cream cheese, condensed & evaporated milk & vanilla) Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
- Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan
- Bake about 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Remove cake pan from water bath to cooling rack. Cool about 30 minutes, if you let it cool too much the bottom caramel might stick to pan. After 30 minutes place serving plate upside down on cake pan and turn plate and pan over. Remove pan, cover Chocoflan and refrigerate overnight or at least 4 hours.
- Store in refrigerator
- Enjoy!!
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