How to make Authentic Mexican Chocoflan [Receta de Chocoflan Pastel imposible - Fácil]

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: milk + sugar

Coconut milk offers a dairy-free option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened chocolate

Carob is lower in calories and caffeine.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers a low-calorie sweetening option.

Preheat the oven to 350°F (175°C).

Grease a bundt pan with caramel sauce.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add in the egg and mix until combined.

In another bowl, combine the flour, cocoa powder, cinnamon powder, baking powder, and baking soda.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until smooth.

In a blender, combine the condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract until smooth.

Pour the chocolate cake batter into the prepared bundt pan.

Pour the flan mixture over the chocolate batter in the bundt pan.

Bake in a water bath for 50-60 minutes, until a toothpick comes out clean.

Remove from the oven and let cool for 10 minutes.

Invert the pan onto a serving plate to release the chocoflan.

Drizzle with additional caramel sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens