Stovetop Chocoflan
Lorenza Ávila
Who could resist to a decadent chocolate cake topped with a creamy caramel flan? Not us! Even more so if it is as easy to prepare as this stovetop chocoflan! This pastel imposible recipe combines the best of both worlds in a single classic dessert garnished with chopped pecans, wafer rolls, and whipped cream for an outrageously good dessert that is guaranteed to wow your guests.
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Ingredients
10
Portions
  • 1 cup sugar, for the caramel
  • 3/4 cups flour, for the cake
  • 1/8 cups cocoa, for the cake
  • 1 teaspoon baking soda, for the cake
  • 1/4 teaspoons salt, for the cake
  • 1/2 cups butter, melted, for the cake
  • 1/2 cups sugar, for the cake
  • 2 egg yolks, for the cake
  • 1/2 cups whipping cream, for the cake
  • 1 teaspoon vanilla essence, for the cake
  • 1 tablespoon chocolate, melted, for the cake
  • 2 egg whites, for the cake
  • 1 can evaporated milk, for the flan
  • 1 can condensed milk, for the flan
  • 4 eggs, for the flan
  • 2 teaspoons vanilla essence, for the flan
  • 3 tablespoons rum, for the flan
  • pecans, chopped, for garnish
  • strawberries, cut in half, for garnish
  • wafer rolls, for garnish
Preparation
3h
50 mins
Easy
  • For the caramel: In a pot, cook sugar for 5 minutes until an amber caramel is formed. Do not stir caramel to keep it from crystalizing. Line a cake pan with caramel and let cool.
  • For the chocolate cake: In a bowl, mix dry ingredients.
  • In a mixer, mix butter and sugar. Add egg yolks and mix until fluffy. Add cream, vanilla essence, and melted chocolate and mix.
  • Whisk eggs until doubled in size.
  • Fold dry ingredients into the egg yolk mixture and gently add the egg whites. Pour batter into the caramel-lined pan.
  • For the flan: In a blender, combine evaporated milk, condensed milk, eggs, vanilla, and rum and blend until smooth.
  • Using a spoon, gently pour flan mixture on top of the cake batter to keep them from mixing. Cover with aluminum foil. Place on a water bath and cook on the stovetop over medium heat for 50 minutes or until cooked through.
  • Cook and refrigerate for at least 2 hours. Unmold stovetop chocoflan and garnish with pecans, strawberries, and wafer rolls.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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