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Preheat Oven: Preheat your oven to 350°F (175°C). This is crucial for even baking.
Prepare the Bundt Pan: Grease a bundt pan well, then pour a generous amount of caramel sauce into the bottom, coating it evenly.
Prepare Cake Batter: Make the chocolate cake mix as per the instructions on the box. Pour the batter into the bundt pan over the caramel sauce.
Blend the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and creamy.
Layer the Flan: Slowly pour the flan mixture over the cake batter in the bundt pan, creating a beautiful layered effect.
Water Bath Setup: Place the bundt pan inside a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the bundt pan. This water bath will ensure even baking.
Bake: Cover the bundt pan with aluminum foil and bake in the preheated oven for about 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
Cool and Refrigerate: Remove from the oven and allow the Chocoflan to cool completely at room temperature. Then, refrigerate for at least 2 hours for the best texture.
Serve: Invert the Chocoflan onto a serving plate. Enjoy the caramel drizzle cascading over your delicious dessert!
⏰ Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 12
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