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Espresso Chocoflan with a Hint of Cinnamon
Created by: Howcan Team
Ingredients
- 1 cup of cajeta or caramel sauce
- 1/2 teaspoon of ground cinnamon
- 1/4 cup of espresso
- 1 can (14 ounces) of sweetened condensed milk
- 1 can (12 ounces) of evaporated milk
- 5 ounces of cream cheese, softened
- 4 eggs
- 1 teaspoon of vanilla extract
- 1 box of chocolate cake mix
- 1 1/4 cups of water
- 1/2 cup of vegetable oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix 1 cup of cajeta or caramel sauce with 1/2 teaspoon of ground cinnamon. Spread the mixture evenly on the bottom of a 10-inch bundt pan.
- In a blender, combine 1/4 cup of espresso, 1 can of sweetened condensed milk, 1 can of evaporated milk, 5 ounces of cream cheese, 4 eggs, and 1 teaspoon of vanilla extract. Blend until smooth.
- In a separate bowl, prepare the chocolate cake mix according to the package instructions, using 1 1/4 cups of water and 1/2 cup of vegetable oil.
- Carefully pour the espresso-flavored flan mixture over the caramel sauce in the bundt pan.
- Gently spoon the prepared chocolate cake batter over the flan mixture, spreading it evenly to cover the surface.
- Cover the bundt 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 bundt pan.
- Carefully transfer the roasting pan to the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Remove the bundt pan from the water bath and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the pan and invert the chocoflan onto a serving platter. Slice and enjoy!
Espresso Chocoflan, also known as "Pastel Imposible," is a decadent Mexican dessert that combines the rich flavors of chocolate and coffee with a hint of cinnamon. This indulgent treat has a fascinating history, with its origins rooted in the fusion of traditional Mexican and European culinary influences. Renowned chefs in Mexico City, such as Martha Ortiz and Enrique Olvera, have elevated the art of creating this dessert, infusing it with their unique creative twists. The best version of this dish can be found in authentic Mexican restaurants that prioritize using high-quality ingredients and traditional recipes. The key to perfecting this dessert lies in achieving the ideal balance of moist chocolate cake and creamy flan, complemented by the aromatic notes of espresso and cinnamon. For those seeking an alternative method, incorporating a touch of Mexican vanilla can further enhance the depth of flavors in this exquisite dessert.
90 min
8
380 calories
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