Chocoflan
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 615
- Total Fat
- 33
- Saturated Fat
- 11
- Carbohydrates
- 70
- Dietary Fiber
- 1
- Sugar
- 56
- Protein
- 12
- Cholesterol
- 150
- Sodium
- 484
- Total: 5 hr 30 min (includes cooling and chilling times)
- Active: 30 min
Ingredients
Nonstick cooking spray, for the pan
1 cup sugar
One 15.25-ounce box devil’s food chocolate cake mix
1/2 cup vegetable oil
7 large eggs
1 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon instant espresso
1 tablespoon plus 1 teaspoon Mexican vanilla extract
1/4 cup mini chocolate chips, optional
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
8 ounces cream cheese, at room temperature
Directions
Special equipment:
a 12-cup bundt pan- Preheat the oven to 350 degrees F. Generously spray a 12-cup bundt pan with cooking spray.
- Heat a small saucepan over medium heat until warm, then add the sugar. Cook, stirring constantly, until it begins to melt and becomes an amber caramel, 5 to 8 minutes.
- Drizzle the caramel along the bottom of the prepared pan, swirling lightly to coat it; be careful, as the pan will be hot.
- Bring a large pot of water to a boil.
- Combine the cake mix, vegetable oil and 3 of the eggs in a medium bowl. Combine the milk, cinnamon, instant espresso and 1 teaspoon of the vanilla in a separate bowl, then add it to the cake mix mixture; whisk until combined. Fold in the mini chocolate chips, if using. Pour the chocolate batter into the pan over the caramel.
- For the flan, blend the sweetened condensed milk, evaporated milk, cream cheese and remaining 4 eggs and 1 tablespoon vanilla in a blender until smooth. Slowly pour the flan mixture over a large spoon into the pan so that it lands gently on the surface of the batter; do not stir. Cover the bundt pan tightly with foil and place it inside a larger pan. Fill the larger pan about halfway with boiling water.
- Bake until an inserted toothpick comes out clean, about 1 hour 20 minutes. Let cool completely at room temperature, then refrigerate until well chilled, at least 3 hours and up to overnight.
- Invert the chocoflan onto a platter just before serving.