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Espresso Chocoflan
Created by: Howcan Team
Ingredients
- 1 cup of cajeta or caramel sauce
- 1/4 cup of espresso
- 1 can (14 ounces) of sweetened condensed milk
- 1 can (12 ounces) of evaporated milk
- 5 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of unsweetened cocoa powder
- 1 1/2 cups of all-purpose flour
- 1 cup of white sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch round cake pan and pour the cajeta or caramel sauce into the bottom of the pan, spreading it evenly.
- In a small bowl, mix the espresso with the sweetened condensed milk and evaporated milk. Set aside.
- In a large bowl, beat the eggs and vanilla extract until well combined.
- In a separate bowl, sift together the cocoa powder, flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, mixing well after each addition.
- Pour the espresso milk mixture into the batter and stir until smooth.
- Carefully pour the batter over the caramel sauce in the cake pan.
- Cover the cake pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Remove the cake pan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge of the cake pan to loosen the chocoflan. Place a large plate over the pan and carefully invert the chocoflan onto the plate, allowing the caramel sauce to drizzle over the top. Slice and enjoy!
Chocoflan, also known as "pastel imposible," is a decadent Mexican dessert that combines rich, velvety chocolate cake with creamy caramel flan. The addition of espresso adds a delightful depth of flavor to this beloved treat. Legend has it that the dessert originated in the kitchens of a renowned Mexican chef who sought to create a show-stopping finale for his restaurant's menu. Today, the best versions of chocoflan can be found in traditional Mexican eateries and upscale restaurants across the country. To achieve the perfect chocoflan, mastering the delicate balance of moist chocolate cake and silky flan is essential. Some chefs also infuse the caramel with a shot of espresso for an extra kick of flavor.
90 min
8
380 calories
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