I’d wanted to try this flan cake or, as they call it: Chocoflan. Like magic cakes, everything is baked in one go: the cake goes on the bottom and the flan on top, but while they cook, they switch places. It is a dessert that surprises and is very tasty.
Instead of making the traditional flan on top, I made one with dulce de leche. The combo chocolate dulce de leche is irresistible for us Chileans and apparently for everyone as well… I brought one to dinner with friends and returned home empty-handed. It was a huge hit.
The cake is spongy and moist, the flan as usual. From the outside, it looked marbled because I used a mold with many indentations. If you use a smoother mold, it will look as it does in the inner cut. If it breaks, you can always cover it with chocolate sprinkles.Print
- 150 grams of unsalted butter (10 tablespoons)
- 1 cup sugar
- 1 egg
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup powdered cocoa, unsweetened
- 1 1/4 cups of yogurt, unflavored (greek)
- 1/4 cup espresso coffee
- 1 can (13.4 oz.) dulce de leche
- 1 can (12 oz.) evaporated milk
- 125 g cream cheese
- 3 eggs
- 1 teaspoon vanilla
- Preheat the oven to 350C or 180C.
- Boil enough water for Bain Marie.
- Butter a large cake pan (12 cups). Distribute 1/4 cup dulce de leche on the bottom. Spread or distribute in the indentations; this will depend on the pan.
- Make the cake mix: In a bowl, using an electric mixer, beat the butter with the sugar until creamy. Add the egg and beat until smooth.
- Sieve the flour, baking powder, baking soda, and cocoa. Add 1/3 of the sieved ingredients and half of the yogurt, and beat until smooth. Add the rest of the yogurt and sieved ingredients, and mix. Finally, add warm coffee. Beat until smooth.
- In the blender: place dulce de leche, evaporated milk, cream cheese, eggs, and vanilla. Blend for 1 minute, making sure it’s smooth.
- Place the cake mix in the buttered mold. Even out.
- Blend the flan mix for 10 seconds and then slowly pour over the cake mix.
- Cover with aluminum foil and place on a dish suitable for Bain Marie. In the oven, add warm water, at least 2 cm or 1″ water.
- Bake for 1 hour and 10 minutes, or until the cake feels firm and until a toothpick introduced in the center comes out clean.
- Remove from Bain Marie, and allow to cool almost completely for 1 hour or 1 hour and a half.
- Loosen from the mold with a knife and unmold onto a serving dish.
- Decorate with shaved chocolate or chocolate sprinkles.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Cakes
- Method: Oven
- Cuisine: Mexican
Keywords: Chocoflan, Dulce de leche chocoflan