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Chocoflan

Mexican
Time to prep & cook: Serves 10-12 | Prep Time: 15 minutes | Cook Time: 60 mins

YOU WILL NEED: a blender, spatula, can opener, measuring cups and spoons, a mixing bowl, foil and 1 deep 9-10 inch round cake pan (alternatively, you can use 2 shallow 8-9 inch round cake pans as Paloma did in these pictures. It just depends if you would like 2 short cakes with thin layers or 1 tall cake with thick layers)

Ingredients

  • 1 (12 oz.) can evaporated milk
  • 1 (14 oz) can condensed milk
  • 6-7 eggs (3 eggs for the flan + 3-4 eggs per the cake mix directions)
  • 2 tablespoons vanilla extract
  • 1/2 cup sugar
  • 1 box chocolate cake mix
  • 1/4-1/2 cup oil (or a little more or less per the cake mix directions)
  • NOTE: The total number of eggs and oil needed will vary depending on the cake box mix you choose

Instructions

  • Step 1 Fill a large shallow pan (large enough to fit your cake pan inside) half full with water and place in the oven on a middle rack. You want the water to be half the height of your cake pan. Heat the oven to 350 degrees.
  • Step 2 Follow the instructions on the back of the chocolate cake mix box to make the chocolate cake batter, set aside.
  • Step 3 In a blender, pour the can of evaporated milk, the can condensed milk, 3 eggs, and 2 tablespoons vanilla. Blend until fully combined.
  • Step 4 In a skillet on the stove over medium heat, add a 1/2 cup of sugar and stir continuously. You want the sugar to melt but, not burn too quickly. When the sugar is melted and a light golden brown color, it is finished. Remove the skillet from the heat as the sugar will continue to cook and slightly deepen in color.
  • Step 5 Have your cake pan ready and quickly pour the melted sugar into the cake pan. Swirl the pan around to make sure to coat the bottom on the pan. Let the sugar cool and harden.
  • Step 6 Pour the contents of the blender (the flan) into the cake pan with caramel. Pour the chocolate cake batter into the same pan on top of the flan mixture. Don't worry if the two batters mix a little, as they will separate in the oven.
  • Step 7 Cover the cake pan with foil and place into the shallow pan of water in the oven. You want the water level to be slightly higher than your flan layer. Once you have set the pan in the water, make sure the water level is low enough that no water enters the cake pan. Cook for 60 minutes.
  • Step 8 Check the cake by piercing with a toothpick of knife. If it comes out clean, it is ready. If the cake needs to bake longer, continue to bake without the foil cover for an additional 5-8 minutes and then check again.
  • Step 9 When the cake is done, remove the pan from the oven. Place a serving dish over the top of the cake pan. Holding the serving dish against the pan with oven mitts or pot holders, flip the serving dish and cake pan at the same time, and gently remove the cake pan from the chocoflan.
  • Step 10 Cool for at least 10 minutes to let the flan firm. Serve immediately or let the cake sit for 40 minutes to cool completely and then serve. You can eat Chocoflan either warm or cool, but Paloma prefers her chocoflan cool.

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