Impossible Chocoflan

Chocoflan on a white platter with caramel sauce in background.

5 from 2 votes

This is a tested recipe for a Mexican dessert where there are 3 layers: a chocolate cake layer, a vanilla flan layer and a caramel top layer garnished with nuts. It is an impressive presentation but is much easier than it looks.

Prep Time45

Cook Time1 10

Course: Dessert

Cuisine: Mexican

Meat & Poultry: eggs

Servings:

Calories: 288kcal

Author: Dorothy Stainbrook

Equipment

bundt pan 10-cup
Blender
Stand mixer
Bowl
sharp knife

Ingredients

CARAMEL

1 cup dulce de leche

CAKE

1 cup 2 sticks of butter room temperature
1 cup Sugar fine or extra fine
4 eggs room temperature
2 cups all-purpose flour
1 teaspoon baking powder
4 tablespoons cocoa powder
1 Tablespoon orange zest
⅛ cup orange juice or clementines or tangerines
1 teaspoon vanilla
1 teaspoon orange flower water

FLAN

14 ounce can sweetened condensed milk
11 ounce can evaporated milk
3 eggs room temperature
1 teaspoon vanilla
½ teaspoon salt

GARNISH

⅓ cup chopped walnuts or pecans
Caramel topping or more dulce de leche optional

Instructions

Preheat oven to 350° F. Generously grease the bottom, sides and center of a 10 cup Bundt pan. I used cooking spray but you can use softened butter also.
Spread the dulce de leche (or cajeta) over the bottom of the pan. You can heat it up slightly in the microwave so it is easier to spread. Spread it over the entire bottom and a little up the sides. Set aside.
1 cup dulce de leche
Cut the softened butter into large pieces and add them, along with the sugar, to a stand mixer. Blend the butter with sugar until it’s light and fluffy, almost white.
Whisk in eggs, one at time until well incorporated.
1 cup 2 sticks of butter, 1 cup Sugar, 4 eggs
In a bowl, sift together flour, baking powder, and cocoa. Remove the bowl from the stand mixer and slowly whisk in the zest, orange juice, vanilla and orange blossom water and mix until well combined.
2 cups all-purpose flour, 1 teaspoon baking powder, 4 tablespoons cocoa powder, 1 teaspoon vanilla, 1 Tablespoon orange zest, 1/8 cup orange juice, 1 teaspoon orange flower water
Pour cake batter into Bundt pan on top of cajeta or dulce de leche.
Make the flan: In a blender, add all ingredients and blend well. Pour flan batter very gently and carefully over the cake batter layer.
14 ounce can sweetened condensed milk, 11 ounce can evaporated milk, 3 eggs, 1 teaspoon vanilla, 1/2 teaspoon salt
Cover the bundt pan “loosely” with foil and place in a large baking dish. Fill the baking dish with hot water (simmering) so that it comes halfway up the sides of the bundt pan.
Bake for about 70 minutes or until a toothpick inserted into cake comes out clean.
Allow cake to cool for at least 4 hours or refrigerate overnight.
When you are ready to serve run a warm knife around edges of Bundt pan (including the center hole portion) and invert a large rimmed serving dish over Bundt pan. Carefully but rapidly flip the bundt pan over.
Sprinkle with chopped nuts and serve alongside additional dulce de leche.
Note: Store leftovers in fridge for up to 3 days.

Nutrition