The Most Delicious and Authentic Chocoflan Recipe (2024)

FAQs

Why did my chocoflan fall apart? ›

How to Serve Chocoflan. Chocolate flan tastes best at room temperature. Be sure to let it cool completely before flipping it onto a serving plate, as it might fall apart when inverted.

It's been called “The Impossible Chocolate Cake” and “Magic Mexican Chocolate Flan Cake,” but I prefer calling it “Chocoflan!” Chocoflan is a combination of chocolate cake on the bottom with a luscious flan on top.

Chocoflan baking temperature

If the oven is too cool, the leavening agents won't react well enough before the starches gelatinize. The result is a dense cake that won't be light enough to rise up through the flan batter. Cooking at 350°F (177°C) gives the leavening agents the boost they need to lift the cake.

Once the chocoflan is cool, you need to refrigerate it to set the flan even more. Tightly cover the top of the bundt pan in plastic wrap. Refrigerate for at least 4 hours, but preferably overnight. At this point, you can refrigerate the chocoflan for up to 3 days before turning out and serving.

Cool fully in the refrigerator at least 2 hours, preferably overnight. When ready to serve, run a paring knife or offset spatula along the edge to loosen the flan from the dish and flip over onto a rimmed plate to catch the caramel sauce.

In the oven, the cake's leavening is activated, filling the batter with bubbles causing it to rise through the flan (it does this in clumps) and reform into a chocolate cake layer.

The flan's history is traced back to ancient Rome when egg surpluses were transformed into custards to produce both sweet and savory tastes. The Spaniards took it to America, where it became a delicacy. Due to the Mexican's heavy influence on the recipe evolved there and became today's sweet staple.

Flan may refer to: Crème caramel, a custard dessert with clear caramel sauce, the most common US meaning. Flan (pie), an open sweet or savoury tart, the most common UK meaning.

Chocoflan from Mexiko. Chocoflan from Mexiko consists of two layers, a moist chocolate cake and flan, a custard from Latin America. The two layers flip sides during baking, so that's why it is an impossible cake.

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).

Can you leave chocoflan in the pan overnight? ›

Remove the bundt cake pan from the water bath and place on a cooling rack. Let the cake cool for 2 hours until very cool. At this time, you can place in the refrigerator overnight, or flip onto a plate.

It's always the simple things in life that are the most difficult to master. With flan the key to a smooth texture is the cooking temperature. Cooked for too long or cooked at too high of a temperature and the custard will have a slightly pock-y curdled texture.

The main reason your Chocoflan fell apart was that you probably didn't let it cool long enough. Don't worry that it won't come out of the pan—it will. It is more important that the flan has time to cool completely before you unmold it.

You'll want to check the appearance and smell of the flan. If there's mold growth, visible discolorations or a foul smell, it's likely gone bad. Additionally, if the texture becomes too watery or grainy, it might be an indication that the flan has been overly exposed to air or has been stored too long.

Once baked, let it cool at room temperature for a bit, then place in your fridge to set up and cool completely for at least an hour, or you could leave it overnight. To take it out of the ramekin, run a knife around the side then flip it over onto a plate, and then you're done, enjoy!

The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks. A crack in your roll can cause the swiss roll to fall apart.

If the oven is too hot then the outside of the cake cooks quickly, pushing the centre inwards and upwards and creating cracks. If the cracks are deep then this increases the risk that the cake could break when it is removed from the pan.

Don't over-bake – Overcooked flan can turn rubbery and will be more likely to crack. Remove it from the oven when it still has a slight jiggle in the center.

Mixing properly can be a tricky dance. You need to incorporate enough air during the creaming process to achieve a light and fluffy cake, without over or undermixing. Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air.