Chocoflan
Ingredients
Chocolate Cake
-
½
cup
cajeta
-
1
cup
unsalted butter
-
1
cup
granulated sugar
-
2
large
eggs
-
1¾
cups
all-purpose flour
-
¾
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
½
teaspoon
ground cinnamon
-
2
tablespoons
vanilla extract
-
½
cup
hot coffee
-
½
cup
buttermilk
-
¼
cup
pecans, chopped
Flan
-
1
14-ounce can
sweetened condensed milk
-
1
12-ounce can
evaporated milk
-
4
ounces
cream cheese
-
4
large
eggs
-
2
teaspoons
vanilla extract
Instructions
- Preheat the oven to 350℉ (175℃) and prepare a 10-inch Bundt or tube pan by greasing and flouring it.
- Pour cajeta into the bottom of the pan and set aside.
- In a mixer, cream the butter and sugar until fluffy, then add eggs one at a time, mixing well.
- Sift in the dry ingredients and mix, then add hot coffee and buttermilk, stirring until combined.
- In a blender, combine flan ingredients and blend until smooth.
- Spoon the chocolate cake batter into the prepared pan, then pour the flan mixture over it.
- Cover the pan with foil and place it in a roasting pan with hot water.
- Bake for about 1 hour until firm, then cool to room temperature.
- Refrigerate for about 2 hours until the flan firms up.
- Flip the chocoflan onto a serving platter and drizzle with more cajeta.
Nutrition Facts (estimated)
Servings
12
Calories
375
Total fat
24g
Total carbohydrates
36g
Total protein
7g
Sodium
273mg
Cholesterol
144mg
You might also like