This classic of Latin American pastry has everything we love at Urban Recipes: flavor, surprise, and a preparation that's simpler than it seems. The magic of chocoflan is that, even though the ingredients are placed in a specific order, a miracle happens during baking: the flan sinks, the cake rises, and the final result is impeccable. You don’t need to be a professional baker to achieve it; just follow the step-by-step instructions with care and...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 120°C (248°F).
Melt the semi-sweet chocolate with the butter using a double boiler.
In a bowl, mix the eggs and sugar, then add the melted chocolate.
Incorporate the flour into the chocolate mixture.
Caramelize the bottom of the savarin mold and pour in the chocolate mixture.
In another bowl, combine the condensed milk, regular milk, vanilla extract, and eggs.
Gently pour the second mixture into the mold using a spoon to avoid mixing.
Bake for 45 minutes.
Let Chocoflan cool completely before inmolding and then inverting.
To avoid bubbles in the flan, pour the mixture gently and slowly.
For easy unmolding, let the chocoflan cool completely before inverting.
What is the best way to melt chocolate?
Use a double boiler to melt the chocolate gently without burning it.
How can I prevent bubbles in the flan?
Pour the flan mixture gently and slowly to avoid creating bubbles.
What is the ideal baking temperature for chocoflan?
Bake at 120°C (248°F) for best results.
How should I serve chocoflan?
Serve with a touch of dulce de leche, whipped cream, or enjoy it as is.
What type of mold is best for chocoflan?
A savarin mold, bundt pan, or cake pan works well for chocoflan.
