Mexico
Chocoflan
Chocolate cake and caramel flan that swap places in the oven. Kitchen magic, explained by physics.
400 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original394kcal
10 gprotein
1 gfibre
400minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Heat the oven to 175 C and grease a 10 inch bundt tin. Melt 1/2 cup sugar in a pan until deep amber and pour into the tin, swirling. Hot caramel burns, so work carefully.
- 2Whisk the maida, cocoa, remaining sugar, soda, baking powder and salt. Add 1 egg, the buttermilk and oil and whisk smooth. Pour over the caramel.
- 3Blend the condensed milk, evaporated milk, cream cheese, 4 eggs and vanilla for 1 minute. Pour slowly over the back of a spoon onto the cake batter.
- 4Cover tightly with greased foil, set the tin in a roasting tray and pour hot water 2 to 3 cm up the sides. Bake.
- 5Cool to room temperature, then chill at least 4 hours.
- 6Run a knife around the edges, place a plate on top and flip in one confident move.
Serve it like this
Turn out onto a deep plate so the caramel pools, and cut tall slices showing both layers.
