Description
This stunning chocoflan heart shape dessert features creamy vanilla flan, moist chocolate cake, and caramel glaze. A show-stopping dessert for Valentine’s, anniversaries, or special occasions.
Ingredients
¾ cup granulated sugar
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
4 large eggs
1 tablespoon vanilla extract
Pinch of salt
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
½ teaspoon vanilla extract
½ cup buttermilk
Butter or spray for pan
Aluminum foil
Roasting pan with water
Instructions
1. Preheat oven to 350°F and grease a heart-shaped pan.
2. Make caramel by melting sugar until golden and pour into pan.
3. Blend flan ingredients until smooth.
4. Whisk dry ingredients for cake; cream butter and sugars, then add eggs and vanilla.
5. Alternate adding dry mix and buttermilk to the wet mixture.
6. Pour cake batter into pan, then gently pour flan mixture over.
7. Place pan in water bath, cover with foil, and bake 55–65 minutes.
8. Cool completely, then refrigerate at least 4 hours or overnight.
9. Run knife around edge and invert to flip onto plate.
Notes
Use cajeta instead of caramel for deeper flavor.
Let it chill fully before flipping to avoid breakage.
For smaller portions, use mini molds with same steps.