Chocoflan

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chocoflan. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chocoflan is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chocoflan is something that I have loved my whole life. They’re fine and they look fantastic.

Get Chocoflan Recipe from Food Network. It's a mind-blowing effect that occurs during baking when the chocolate cake batter takes shape and rises to the top of the pan, before the custard has set. Chocoflan This dessert is known in Mexico as the "Impossible Flan" because the layering of a cake with a flan in one dessert looks impossible to achieve. We've simplified the preparation by using a cake mix for the cake layer.

To begin with this particular recipe, we must prepare a few components. You can cook chocoflan using 6 ingredients and 10 steps. Here is how you can achieve it.

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The ingredients needed to make Chocoflan:
  1. Prepare Cake Chocolate Cake For : Betty Crocker Super Moist
  2. Get 12 ounces Milk Evaporated     cans
  3. Get 14 ounces Condensed Milk Sweetened cans
  4. Take 4 ounces Cream Cheese
  5. Take 3 Eggs
  6. Get 3 TSPs Vanilla Extract

Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a. Chocoflan is a rich show-stopping dessert that's as easy as it is magical. Sweet and creamy vanilla flan floats across a horizon of tender chocolate cake while drippings of warm caramel cascade down each and every side. But, perhaps what's truly amazing… it didn't start out that way.

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Steps to make Chocoflan:
  1. Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  2. Coat a Bundt pan with a little butter, then coat the bottom with 1⁄4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  3. For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1⁄3 of the flour mixture, and 1⁄2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  5. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  6. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
  8. Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
  9. Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
  10. Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

Sweet and creamy vanilla flan floats across a horizon of tender chocolate cake while drippings of warm caramel cascade down each and every side. But, perhaps what's truly amazing… it didn't start out that way. Marcela Valladolid makes Chocoflan, one of Mexico's most famous desserts. This sweet treat includes a layer of chocolate cake, a layer of creamy flan and a drizzle of cajeta, or Mexican caramelized. Chocoflans, sometimes called impossible flan (pastel imposible), are one part flan (a sweetened egg custard with caramel or dulce de leche) and one part plush chocolate cake.

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