Are you ready to impress your friends and family with a dessert that’s both stunning and surprisingly easy to make? Then look no further than this incredible Betty Crocker Chocoflan recipe! This delightful dessert features a rich chocolate cake nestled perfectly atop a creamy flan, creating a delightful textural and flavor contrast. It’s the perfect ending to any meal, guaranteed to leave everyone wanting more. This recipe is a delicious blend of homemade cooking and easy recipes, perfect for even beginner cooks. Let’s dive in!
Ingredients:
For the Flan:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Cake:
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions:
Making the Flan:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. This ensures easy removal of your beautiful Chocoflan later.
- In a blender, combine the sweetened condensed milk, evaporated milk, sugar, eggs, and vanilla extract. Blend until completely smooth and creamy. This step is crucial for a perfectly smooth flan.
- Carefully pour the flan mixture into the prepared springform pan.
Making the Chocolate Cake:
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps.
- Add the sugar, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer until well combined.
- Gradually pour in the boiling water while mixing on low speed. The batter will be thin – this is normal!
- Carefully pour the chocolate cake batter over the flan mixture in the springform pan. Don’t worry about mixing them; the layers will separate beautifully during baking.
Baking and Serving:
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan. This creates a bain-marie, ensuring even baking and preventing cracking.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the Chocoflan cool completely in the water bath before refrigerating for at least 4 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly.
- Once chilled, carefully release the Chocoflan from the springform pan. Slice and serve this delicious dessert.
Tips for Success:
- Use room temperature eggs for both the flan and cake batter for optimal mixing and texture.
- Don't overmix the cake batter; overmixing can lead to a tough cake.
- Ensure the water bath comes halfway up the sides of the springform pan for even baking.
- Let the Chocoflan cool completely before refrigerating to prevent cracking.
Variations:
- Coffee Chocoflan: Add 1-2 tablespoons of instant coffee granules to the chocolate cake batter for a mocha flavor.
- Strawberry Chocoflan: Top the finished Chocoflan with fresh strawberries and whipped cream.
- Mexican Chocolate Chocoflan: Use Mexican chocolate instead of regular cocoa powder for a richer, spicier flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: Approximately 6-8g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 50-60g
This Betty Crocker Chocoflan recipe is a guaranteed crowd-pleaser. It’s a perfect example of delicious dishes and healthy meals combined – indulgent but satisfying. Try it out and share your culinary masterpiece!