Decadent Choco Flan Cake |Chocolate and Caramel Delights | Mexican Cake Unique Dessert

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: homemade milk mixture

Coconut milk is dairy-free and lower in calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chocolate cake mix

🥗Healthier: homemade chocolate cake

💰Cheaper: basic flour and cocoa

Homemade options can be healthier and more cost-effective.

caramel sauce

🥗Healthier: date syrup

💰Cheaper: homemade caramel

Date syrup is a natural sweetener with less processing.

Add sugar and 2 tablespoons water to a pan and cook on medium flame until it becomes a bubbly liquid, swirling the pan occasionally.

Reduce the flame to low and allow the sugar to turn into a deep golden color, then transfer it to a 7-inch baking pan.

Preheat a 52 L OTG to 170 degrees Celsius for 12 minutes.

In a bowl, add room temperature unsalted butter and beat on medium speed for 2 minutes.

Add caster sugar and beat for 1 minute until well combined.

Add 1 whisked egg gradually while beating to combine.

Add pure vanilla extract and beat for 15 more seconds.

Sift in all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the wet batter and mix on low speed until just combined.

Add 1-2 tablespoons of milk and combine well.

Transfer the chocolate cake batter into the pan with caramel.

In a mixer grinder, add 2 eggs, sweetened condensed milk, caster sugar, evaporated milk, cream cheese, and pure vanilla extract. Pulse to make a liquid batter and pass through a fine sieve.

Pour the flan mixture over the chocolate cake batter using the back of a spoon to spread it evenly.

Place the pan in a larger oven-friendly pan and pour hot water into the larger pan until it half covers the smaller pan.

Bake for 70-80 minutes at 170 degrees Celsius.

Check the doneness with a toothpick; it should come out clean.

Remove from the water bath and let cool completely. Cover with foil and refrigerate overnight.

The next day, add hot water to a big pan and let the cake sit in the water bath for some time before removing the foil and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens