Choco Flan Recipe

Choco Flan Recipe

Ingredients:

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions:

1. Prepare the Caramel:

• Preheat your oven to 350°F (175°C).
• In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color.
• Carefully pour the caramel into the bottom of a Bundt pan, swirling to coat the bottom evenly. Set aside.

2. Prepare the Flan:

• In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
• Pour the flan mixture over the caramel in the Bundt pan.

3. Prepare the Chocolate Cake:

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
• Carefully pour the chocolate cake batter over the flan mixture in the Bundt pan. Do not mix.

4. Bake the Choco Flan:

• Cover the Bundt pan tightly with aluminum foil.
• Place the Bundt pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water.
• Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the Bundt pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

5. Serve:

• To unmold, run a knife around the edges of the Bundt pan to loosen the dessert. Invert onto a serving plate and remove the pan. The caramel will drizzle over the top.
• Slice and serve chilled.

Enjoy your delicious homemade Choco Flan!