Table of Contents
Pour hot water into the baking dish but make sure you don’t get any water inside the cake. Cover the chocoflan cake lightly with a piece of oiled tin foil (see notes). Now that you have the chocoflan in a water bath, place it in the preheated oven and bake for 1 hour to 1 hour 10 minutes.
The cake is rich, chocolatey, fudgy, and decadent. The flan is creamy, smooth, and luscious. The Chocoflan cake comes out of the oven in perfectly defined layers then a delicious, gooey caramel sauce gets drizzled on top. When I say drizzle, I really mean you should pour a whole bunch of that yummy stuff on top. It is out of this world delicious!
In a blender combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, the egg white, vanilla extract, and salt. Blend on high for 30 seconds. Pour the flan over the chocolate cake layer. It is ok if the two seem to mix, they will separate while baking.
The details of making Chocoflan are to follow, but first a quick overview of the recipe: Preheat the oven and prep the Bundt pan by greasing it and adding the caramel. Make the cake batter and add it to the pan. Make the flan and pour it over the cake batter. Cover the pan tightly with aluminum foil and transfer to the large roasting pan.
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