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Espresso Chocoflan with Caramel Drizzle
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
- 4 ounces of cream cheese
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of all-purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1 cup of 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, spreading it evenly.
- In a small bowl, mix the espresso with the sweetened condensed milk and set aside.
- In a blender, combine the evaporated milk, cream cheese, eggs, and vanilla extract. Blend until smooth.
- In a separate bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the blender and blend until well combined.
- Pour the espresso mixture over the batter in the cake pan, then carefully pour the flan mixture on top.
- 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 for 1 hour, or until the center is set. Remove from the oven 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 and invert the chocoflan onto a serving platter. Drizzle with additional caramel sauce before slicing and serving.
Espresso Chocoflan, also known as "impossible cake," is a decadent dessert that combines the rich flavors of chocolate, coffee, and caramel. This indulgent treat has its roots in Mexico, where it is a popular dessert for special occasions and celebrations. The history of Espresso Chocoflan dates back to the fusion of traditional Mexican flan with European-style chocolate cake, creating a unique and irresistible dessert. The addition of espresso adds a bold and aromatic twist to the classic recipe, while the caramel drizzle enhances the sweetness and adds a luscious finish. Chefs and home cooks alike have put their own spin on this dessert, making it a versatile and beloved treat. For the best version of this dish, look for a restaurant or bakery with a reputation for authentic Mexican desserts. When making Espresso Chocoflan at home, it's important to get the balance of flavors and textures just right, ensuring that the flan is creamy, the chocolate cake is moist, and the caramel drizzle is perfectly indulgent. Whether enjoyed in a bustling Mexican city or homemade with love, Espresso Chocoflan with a caramel drizzle is a delightful indulgence that is sure to satisfy any sweet tooth.
90 min
8
380 calories
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