Best 7 Choco Flan Recipes

CHOCOFLAN RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
• Combine the eggs, sugar, and butter in a large bowl and mix with an electric beater or whisk by hand until well blended.
• Sift the flour and the cocoa powder into another large bowl and whisk together.
• Pour the egg-butter mixture into the flour-cocoa mixture and fold together until well combined. Set aside.
• In a blender, combine the sweetened condensed milk, cream, eggs, and vanilla. Blend on medium until well combined, about 2 minutes. Set aside.
• In a small saucepan, combine 3/4 cup sugar with 1/4 cup water over medium heat. Cook, stirring occasionally, until the mixture turns golden brown, about 9 minutes.
• Generously grease the inside of a 9-inch (9-cup) bundt pan, including the center tube, with vegetable oil. Drizzle the caramel mixture over the bottom and some over the sides of the pan.
• Pour the chocolate batter into the pan, smoothing it evenly with a silicone spatula.
• Gently pour the flan mixture over the chocolate batter, gently smoothing it evenly with a silicone spatula. Cover the bundt pan with foil.
• Place the bundt pan inside a larger roasting or baking pan. Fill the larger pan half-way with very hot water. Transfer to the oven and bake until the layers have swapped and a toothpick inserted into the cake comes out clean, about 1 hour.
• It's not ready, yet! Remove the cake from the roasting pan. Remove the foil, and let the cake cool to room temperature, then refrigerate for at least 4 hours. To unmold, cover with a plate and carefully invert to release the cake from the pan. Serve with fresh raspberries, if you like.

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
• Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
• Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
• Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
• Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

CHOCOFLAN

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Set aside.
• For the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined; set aside.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Scrape the bowl with a rubber spatula, as necessary.
• Add one-third of the dry ingredients and mix on low speed until combined. Add 3/4 cup of the buttermilk and mix until combined. Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Scrape the bowl with a rubber spatula, as necessary. Set aside.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend until combined, about 1 minute.
• Spoon the cake batter into the prepared Bundt pan and spread it evenly. Slowly pour the flan mixture over the cake batter. Cover the pan with foil and transfer it to a roasting pan. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.
• Bake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.

CHOCOFLAN

Steps:

• Cake: Preheat oven to 350 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside.
• Flan: In a blender, mix eggs, condensed milk, cream cheese and vanilla til smooth.
• On a small pan over the stove top pour the 1/2 cup of brown sugar til it melts to make the caramel topping.
• On a greased Bundt pan pour the caramel to cover the bottom of the pan following pour prepared cake batter then on top of cake batter add flan mixture. It might seem everything is mixing together but once baked both will cook separately and it'll look beautiful. Bake 45 minutes or until toothpick comes out clean. Remove and cool. Place on a serving dish best when served cold.

FLAN DE COCO (COCONUT FLAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
• Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
• Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

CHOCOFLAN (FROM KRAFT)

Steps:

• HEAT oven to 375ºF.
• POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
• BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.