Easy Chocoflan Recipe - Kodrit Kadir
Ingredients
For the caramel:
- 1/3 cup sugar
For the flan:
- 5 eggs — large
- 1 cup sugar
- 2 tsp vanilla extract
- 800 ml whole milk
For the chocolate cake:
- 1 egg
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tbsp Greek yogurt
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 tbsp cocoa powder
Instructions
For the flan:
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Beat the eggs and sugar doe 2 minutes, until the sugar is dissolved. Add the vanilla and milk, whisk to combine. Set aside.
For the chocolate cake:
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In a bowl sift together the flour, baking powder and cocoa powder. Set aside.
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Beat the egg and sugar together for 2 minutes. Add the vanilla and oil. Beat to combine. Add the milk and yogurt and mix to incorporate. Add the dry ingredients and beat until just combined.
For the caramel:
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Heat caramel in a saucepan over medium heat, stirring constantly with a rubber spatula. Let it caramelize until it gets for an amber color (about 5-7 minutes), depending on the pan and stove you use.
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Spray a bundt pan with cooking spray. Add the caramel on the bottom.
To layer, bake and unfold the dessert:
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Preheat oven to 350F.
Prepare a larger pan for the double boiler.
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Pour the custard mixture over the caramel. Add the chocolate cake on top, try to pour it evenly. It will sink, but will rise while baking.
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Place the bundt pan in the larger pan. Pour cold water, filling the outer pan about 1-inch below the top.
Bake for 60-70 minutes,(toothpick inserted into the top layer should come out clean) then let it cool inside the oven for 30 minutes.
Refrigerate for 2 hours.
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When ready to serve, invert the dessert onto a platter.
Slice and serve.