❤MINI CHOCOFLANES EN FORMA DE CORAZON PARA EL DIA DE SAN VALENTIN (tutorial No5)❤

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.

Prepare the chocolate cake mix according to the box instructions and set aside.

In a blender, add 5 eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, and a splash of vanilla extract. Blend until smooth.

Optionally, add half a block of cream cheese to the blender for a creamier texture.

Prepare three 6-inch heart-shaped molds by cleaning them and adding 2 tablespoons of sugar to each mold to caramelize.

Place the molds on low heat to melt the sugar until it turns into caramel, without stirring.

Once the caramel is ready, remove from heat and let it harden in the molds.

Pour the flan mixture evenly into the three molds, ensuring they are filled to the same height.

Pour the prepared chocolate cake batter over the flan mixture in each mold, again ensuring even height.

Cover the molds with aluminum foil to prevent steam from entering during baking.

Place the molds in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the molds.

Bake in a preheated oven at 360°F (180-190°C) for 30-40 minutes, checking for doneness with a knife after 30 minutes.

After 45 minutes, check again; the knife should come out clean when the chocoflan is done baking.

Let the chocoflan cool before attempting to unmold it; use a knife to gently loosen the edges if necessary.

Carefully invert the molds onto a plate to release the chocoflan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens