Easy Chocoflan Recipe (2024)

FAQs

Why did my chocoflan fall apart? ›

Chocolate flan tastes best at room temperature. Be sure to let it cool completely before flipping it onto a serving plate, as it might fall apart when inverted. Drizzle the cake generously with extra cajeta caramel sauce for serving.

Chocoflan baking temperature

If the oven is too cool, the leavening agents won't react well enough before the starches gelatinize. The result is a dense cake that won't be light enough to rise up through the flan batter. Cooking at 350°F (177°C) gives the leavening agents the boost they need to lift the cake.

Once the chocoflan is cool, you need to refrigerate it to set the flan even more. Tightly cover the top of the bundt pan in plastic wrap. Refrigerate for at least 4 hours, but preferably overnight. At this point, you can refrigerate the chocoflan for up to 3 days before turning out and serving.

Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan. Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean).

Cool fully in the refrigerator at least 2 hours, preferably overnight. When ready to serve, run a paring knife or offset spatula along the edge to loosen the flan from the dish and flip over onto a rimmed plate to catch the caramel sauce.

It's been called “The Impossible Chocolate Cake” and “Magic Mexican Chocolate Flan Cake,” but I prefer calling it “Chocoflan!” Chocoflan is a combination of chocolate cake on the bottom with a luscious flan on top.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking. This is why caramel will stick to the bottom.

The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.

Remove the bundt cake pan from the water bath and place on a cooling rack. Let the cake cool for 2 hours until very cool. At this time, you can place in the refrigerator overnight, or flip onto a plate.

(The flan will continue to cook and set as it sits in the hot water.) 10. After 10 minutes, carefully remove the ramekins with tongs to a folded towel (or rack), and allow to cool completely. Then, cover each ramekin with plastic wrap and refrigerate at least 4 hours (or overnight).

Can you leave flan out overnight to cool? ›

The Flan should not be left at room temperature for more than two hours due to the risk of bacterial growth.

The main reason your Chocoflan fell apart was that you probably didn't let it cool long enough. Don't worry that it won't come out of the pan—it will. It is more important that the flan has time to cool completely before you unmold it.

The eggs are what help the custard set, and without them, the flan would fall apart.

and if your oven isn't calibrated correctly. it'll end up either under baked or over baked. a perfectly cooked flan should be firm around the edge. and still have a little bit of a jiggle to it in the center, it'll finish setting as it cools.

The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily. The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks. A crack in your roll can cause the swiss roll to fall apart.

If the oven is too hot then the outside of the cake cooks quickly, pushing the centre inwards and upwards and creating cracks. If the cracks are deep then this increases the risk that the cake could break when it is removed from the pan.

(Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)