Chocoflan
By: McCormick Kitchens
Made With:
Chocoflan is known as the "impossible cake" because the baking process and end result are truly remarkable. If you're looking for an impressive dessert to serve at your next dinner party, Christmas gathering or other special soiree, chocoflan is sure to please, no matter the event. This elegant dessert combines the decadence of chocolate cake with the creaminess of flan for a simply irresistible flavor and texture. We've simplified the prep for this chocoflan recipe by using a cake mix for the cake layer, which you can add a dash of cinnamon or chili powder for a Mexican chocolate cake touch. The cake batter and the flan mixture are layered in the bundt pan, but magically switch places during baking. Once inverted, the flan will be on the top and the cake on the bottom, resulting in a gorgeous two-in-one dessert you'll love.
Chocoflan is known as the "impossible cake" because the baking process and end result are truly remarkable. If you're looking for an impressive dessert to serve at your next dinner party, Christmas gathering or other special soiree, chocoflan is sure to please, no matter the event. This elegant dessert combines the decadence of chocolate cake with the creaminess of flan for a simply irresistible flavor and texture. We've simplified the prep for this chocoflan recipe by using a cake mix for the cake layer, which you can add a dash of cinnamon or chili powder for a Mexican chocolate cake touch. The cake batter and the flan mixture are layered in the bundt pan, but magically switch places during baking. Once inverted, the flan will be on the top and the cake on the bottom, resulting in a gorgeous two-in-one dessert you'll love.
Key products
Instructions
- Preheat oven to 350°F. Spray a 10-cup Bundt pan with no-stick cooking spray. Spread 1/2 cup of the dulce de leche in the bottom of the prepared pan. Place the Bundt pan in a large roasting pan. Set aside.
- Beat eggs, sweetened condensed milk, evaporated milk, cream cheese, and 1 teaspoon of the vanilla in a large bowl with an electric mixer on medium speed (or with a wire whisk) until well blended. Set aside.
- Prepare the cake mix as directed on the package, adding the remaining 2 teaspoons vanilla. Pour batter over the dulce de leche in the pan. Slowly pour the flan mixture over the batter. Cover the pan with foil sprayed with no-stick cooking spray. Carefully pour hot water into the roasting pan to come halfway up the sides of the Bundt pan.
- Bake for 1 hour or until a toothpick inserted near the center comes out clean. Transfer the Bundt pan from the water bath to a wire rack. Remove foil. Cool completely.
- Refrigerate for at least 6 hours or overnight. Loosen the cake from the sides of the pan. To unmold, invert the pan onto a serving platter. Remove the pan. Mix the remaining dulce de leche and milk in a small saucepan. Cook and stir over medium heat until the mixture reaches a pourable consistency. Pour or spoon over Chocoflan to serve.
Related Recipes
