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Chocoflan with a Sprinkle of Sea Salt
Created by: Howcan Team
Ingredients
- 1 cup of cajeta or caramel sauce
- 1 box of chocolate cake mix
- 1 can of evaporated milk
- 1 can of sweetened condensed milk
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of sea salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and pour the cajeta or caramel sauce into the bottom, spreading it evenly.
- In a large bowl, prepare the chocolate cake mix according to the package instructions.
- Pour the chocolate cake batter over the cajeta in the cake pan, spreading it evenly.
- In a blender, combine the evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth.
- Gently pour the milk mixture over the chocolate cake batter 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.
- Carefully transfer the roasting pan to the preheated oven and bake for 1 hour, or until the center of the chocoflan is set.
- Remove the cake pan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle the top of the chocoflan with sea salt for a delicious sweet and salty contrast.
- Slice and enjoy the decadent chocoflan with a sprinkle of sea salt!
Chocoflan, also known as "pastel imposible," is a decadent Mexican dessert that combines rich, moist chocolate cake with creamy caramel flan. This indulgent treat has a fascinating history, with its origins rooted in the fusion of Mexican and European culinary traditions. Renowned chefs in Mexico City and Puebla have perfected the art of creating the perfect chocoflan, infusing it with a sprinkle of sea salt to enhance the contrasting flavors of sweet and salty. The best version of this dish can be found in authentic Mexican restaurants, where skilled chefs meticulously layer the cake and flan to achieve the signature "impossible" effect. The key to a flawless chocoflan lies in achieving the ideal balance of moist cake, creamy flan, and a hint of sea salt to elevate the overall taste. For those looking to try a famous alternative method, some chefs recommend incorporating a touch of espresso into the chocolate cake batter for an added depth of flavor. Whether enjoyed in a bustling Mexican eatery or homemade with love, chocoflan with a sprinkle of sea salt is a true delight for the senses.
90 min
8
380 calories
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