Tiffany Haney
Chocoflan is a Mexican dessert consisting of a chocolate cake with a layer of flan (caramel custard). It is traditionally made in a Bundt pan, which is filled with cake batter and flan batter. The two layers switch places during the baking process, with the cake batter rising to the top of the pan. While a Bundt pan is not essential, it is important to use a deep pan to accommodate the two layers of batter. The pan should also be greased generously to prevent sticking. The chocoflan is then baked in a water bath, with the roasting pan filled with enough water to reach halfway up the sides of the Bundt pan. The baking time varies depending on the recipe and the type of pan used, but it typically ranges from one hour to two hours.
| Characteristics | Values |
|---|---|
| Pan type | Bundt pan, loaf pan, or any deep pan with enough volume |
| Pan capacity | 10- to 12-cup capacity |
| Pan preparation | Grease with butter or baking spray, or coat with caramel |
| Filling method | Pour chocolate cake batter first, then flan batter on top |
| Filling level | Fill until halfway full, leaving room for the flan batter |
| Baking time | 60-120 minutes, until a toothpick or knife inserted comes out clean |
| Cooling | Cool completely before removing from the pan, then chill for at least 2 hours |
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What You'll Learn
Use a 10- to 12-cup Bundt pan for best results
Chocoflan is a combination of chocolate cake and flan, with the batters switching places during the baking process. The traditional method involves making a caramel sauce by adding a cup of sugar to a pan and cooking it over medium heat until it melts and turns light to golden brown. This goes into the bottom of the bundt pan. Then, you blend a combination of milk and cream cheese for the flan section, and separately prepare the chocolate cake batter.
For best results, use a 10- to 12-cup Bundt pan. A Bundt pan is not essential, but it is recommended. The benefit of using a Bundt pan is that it gives the dessert a distinct shape and form, with the batters switching places during the baking process, resulting in a rippled "Jello mold" circle of layered flan and cake. If a Bundt pan is not used, the chocoflan will still taste the same, but it will not have the same visual appeal.
When using a Bundt pan, it is important to grease the pan generously with butter or a nonstick baking spray to prevent the chocoflan from sticking. Be sure to get into all the crevices of the pan. The pan should be greased right before filling it.
After greasing the pan, fill it with the chocolate cake batter. Then, carefully ladle the flan batter on top. Do not worry if they mix, as they will separate during baking. Cover the Bundt pan with aluminium foil and place it inside a large roasting pan. Transfer the pans to the oven and pour in boiling water until it reaches halfway up the sides of the Bundt pan.
Bake the chocoflan for 60 to 70 minutes, or until a tester inserted into the centre comes out mostly clean. The flan will continue to set while cooling. Remove the Bundt pan from the water bath and let it cool for at least an hour before serving.
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Grease the Bundt pan with butter or a nonstick baking spray
To make chocoflan, you will need a Bundt pan. The size of the pan is important, as you need to ensure that it can fit all the cake batter and flan batter without overflowing. A 10- to 12-cup Bundt pan is recommended for this recipe.
Before filling the Bundt pan with batter, it is important to grease it with butter or a nonstick baking spray. This step is crucial as it will prevent the chocoflan from sticking to the pan. To grease the pan, use softened butter and generously coat the entire surface, making sure to get into all the crevices. Alternatively, you can use a nonstick baking spray, which is designed to create a barrier between the pan and the batter, ensuring that your chocoflan will release easily after baking.
It is worth noting that not all cooking sprays are created equal. Butter-based, coconut oil-based, or shortening-based cooking sprays may not work as well as nonstick baking sprays. If you decide to use a cooking spray, choose one made from fats that are liquid at room temperature, such as canola oil or vegetable oil. However, keep in mind that even these options may not work as effectively as a nonstick baking spray in ensuring your chocoflan releases easily from the pan.
Once you have greased the Bundt pan, you can begin to fill it with your chocolate cake batter and flan batter, following your chosen recipe's instructions. After baking, your chocoflan should release easily from the pan thanks to the grease or nonstick spray, revealing a beautiful and delicious dessert.
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Fill the Bundt pan with chocolate cake batter first
To fill the Bundt pan with chocolate cake batter first, start by making the caramel sauce. Add a cup of sugar to a pan and cook over medium heat until it melts completely and turns a light to golden brown colour. This will go into the bottom of the Bundt pan. Grease a 10- to 12-cup Bundt pan with 2 tablespoons of butter, making sure to get into all the crevices. This step is important as Bundt pans are notorious for sticking.
Next, prepare the chocolate cake batter. When prepping the ingredients for the chocolate cake batter, melt the butter first so that it has time to cool while you prepare the rest of the ingredients. This ensures that your butter isn't too hot and won't scramble the eggs in the cake batter.
Now, pour the chocolate cake batter into the Bundt pan. Be careful not to fill it too much, as you will need to leave room for the flan batter. The amount of batter you use will depend on the size of your Bundt pan. A 12-cup Bundt pan is typically recommended to prevent overflowing.
After filling the Bundt pan with chocolate cake batter, you can carefully ladle the flan batter on top. Be slow and careful so as not to disturb the chocolate batter.
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Ladle the flan batter on top, being careful not to disturb the chocolate
When making chocoflan, it is important to carefully ladle the flan batter on top of the chocolate batter. This is because the chocoflan gets its distinctive layers from the chocolate and flan batters swapping places during the baking process. The chocolate cake rises to the top, while the flan sinks, resulting in a chocolate layer on top of a flan layer. Therefore, when pouring the flan batter, it is crucial to be slow and careful so as not to disturb the chocolate batter.
To achieve this, first, make sure to use a bundt pan or a deep pan with enough volume. A bundt pan is not essential, but it will give the chocoflan its distinctive Jello mold shape. If using a different type of pan, be aware that the cooking time may need to be adjusted, and the chocoflan may not have the same shape or presentation as a bundt pan.
Next, prepare the chocolate cake batter and the flan batter separately. The flan batter should be blended until smooth, and it is important to ensure that the cream cheese and eggs are at room temperature to avoid lumps. The chocolate cake batter should include melted butter, which has been allowed to cool slightly to avoid scrambling the eggs.
Once the batters are ready, start by adding the chocolate cake batter to the pan. Smooth out the top with an offset spatula or spoon. Then, carefully ladle the flan batter on top, being careful not to disturb the chocolate batter. Take your time and pour slowly to avoid any disruption.
Finally, cover the pan with aluminium foil and place it in a water bath by setting it in a roasting pan or baking dish and pouring water into it until it reaches halfway up the sides of the bundt pan. Transfer the chocoflan to the oven and bake for 1 hour and 45 minutes to 2 hours and 15 minutes, or until a skewer inserted into the centre comes out clean.
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Cover the Bundt pan with foil and place it in a roasting pan with water
To prepare your chocoflan for baking, first, cover the Bundt pan with foil. Make sure to do this tightly so that the chocoflan batter does not spill out during the baking process.
Next, place the covered Bundt pan in a roasting pan. The roasting pan should be large and have high walls—at least 1 1/2" tall. The size of the roasting pan will determine how much water you will need to fill it.
Now, pour boiled water into the roasting pan. You will need enough water to reach at least halfway up the sides of the Bundt pan. This will create a water bath for your chocoflan to bake in. If you don't have enough water, you can add more warm water from the tap.
Finally, carefully transfer the roasting pan with the Bundt pan inside to the oven and bake your chocoflan.
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Frequently asked questions
Fill the pan with enough cake batter and flan batter to create two distinct layers. The chocoflan will need to bake in a water bath, so ensure the water reaches halfway up the sides of the bundt pan.
A 10- to 12-cup Bundt pan is recommended for chocoflan. However, any pan with enough volume will work, but cooking time and presentation may vary.
Grease the pan generously with softened butter or a nonstick baking spray. Greasing the pan right before filling it will also help prevent sticking.
