Pop a tea towel in the base of the roasting tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Grease and lightly flour a 23cm/9in Bundt tin. This entry was posted in Recipes and tagged chocoflan, chocolate, chocolate cake, crema volteada, dessert, flan, latin food.Preheat the oven to 180C/160C Fan/Gas 4. Keep this dessert in the fridge until ready to serve. Have patience, sometimes, it takes a little bit of time. If that doesnвЂ™t hep, put the pan over some warm water for a couple of minutes, then try to turn the flan over again. Place the chocoflan into the fridge and let it rest overnight.ДҐ.- Next day run a knife around the border and turn the cake over a bigger plate. If the water has evaporated, fill your pan with water.Д¤.- Let it cool completly. If you notice that the top of the cake is turning darker, cover it with a piece of foil and keep baking.ДЄlso, always check that your larger pan has water. Mix until you donвЂ™tвЂ™ see any lumps of flour.ДЈ.- Pour cake batter on the top of the semi baked flan. Mix.Дў.- Add milk, oil, eggs and vanilla extract. It has to be semi-set.Д¤.-While the flan is baking, make the chocolate cake.ДЎ.- In a bowl mix flour, baking powder, salt, cocoa powder. We donвЂ™t need to have a fully cooked flan or liquid flan.

Pour mixture into the cake pan on the top of the caramel.Дў.- Place the flan cake pan inside a larger pan with about 2 fingers of hot water.ДЈ.- Bake for 30 minutes or until the flan is kinda set. Let it cool, it will get hard.ДЎ.- In a bowl mix condensed milk, evaporated milk, eggs and vanilla. Be very careful with your fingers, and donвЂ™t even dream of tasting it with your tongue. Protect your hands with an oven mitt or a kitchen towel and pour into your bundt cake pan, covering all the inner surface with the caramel. Just let cook and you will see that little by little the color of the mixture will start to change, to a light caramel color and then to a medium dark caramel color. When the sugar is all dissolved (no sugar granules left), turn up the heat to medium-high and let the mix of sugar/water turn into the caramel, this will take about 15-20 minutes, do not mix, just keep an eye that it doesnвЂ™t burn because it will taste bitter.ДЈ.- After a couple of minutes it will start to boil, bubbling a lot, please do not touch or stir. I used butter and I covered the bottom and sides with butter very well.Дў.- In a saucepan mix water and sugar over low heat. The trick here is to bake the flan for about 30 minutes and then add the chocolate cake batter on the top.ДЇollow all the steps so you can achieve a delicious chocoflan!ДonвЂ™t forget to follow me on Instagram start with the recipe.ДЎ can evaporated milk (has to be the same amount of the condensed milk)ДЎ.- Grease your bundt pan.

This flan/cake might look hard to make but itвЂ™s not. Some people called this dessert вЂњImpossible CakeвЂќ. This dessert has 3 parts: caramel, flan and cake.

Happy Thursday! When I was a kid my mom used to take me to bakeries and one of the desserts that I always loved to order was chocoflan.

Choco flan