English | Español
Recipe created by Pati Jinich.
Brought to you by
Original reipce makes 2 dozen Change Servings
Preheat oven to 350° F with a rack in the middle. Butter twelve 4- to 5-ounce ramekins. Drizzle a generous tablespoon of dulce de leche over the bottom of each ramekin. Set aside.
To make the cake: In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 3 minutes. Add the sugar and continue beating until fluffy, about 2 more minutes. Add the egg and beat until well blended.
Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. With the mixer on low, beat half the flour mixture and then half the buttermilk into the butter mixture, scraping down the sides of the bowl as needed. Repeat with the remaining flour mixture and buttermilk, beating until thoroughly mixed. Lastly, with speed on low, fold in the chocolate pieces just until combined. Set aside.
To make the flan: Combine the sweetened condensed milk, evaporated milk, eggs, and vanilla in a blender and blend until smooth.
To assemble: Spoon 2 heaping tablespoons of cake batter into each ramekin, filling them 2/3 full. Gently pour flan mixture on top of the cake batter, filling the ramekins to just below the rim. The contents of the ramekins will look messy, with bits of the cake batter floating in the flan mixture. Don’t worry, that’s the way it should look.
Place ramekins in a large baking pan or dish and pour enough hot water into the pan to reach halfway up the height of the ramekins. Cover the pan lightly with aluminum foil. Place the pan in the oven and bake for 50 to 55 minutes, or until the surface of the cakes feels firm.
Remove the baking pan from the oven and remove the aluminum foil. Remove the ramekins from the water bath and let cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours before serving.
When ready to serve, remove chocoflans from the refrigerator and remove plastic wrap. The flans won’t look their most beautiful before you unmold them, but don’t worry! Run the tip of a knife around the edges of each ramekin, place an inverted plate on top, and flip. Give the flan a few seconds to drop onto the plate, or hold the mold and plate with both hands as you give it a nice shake. Remove the ramekin. Now the chocoflans should look and taste gorgeous!
Repeat with remaining chocoflans, garnish with chopped pecans and/or strawberries, if desired, and serve.
|Calories from Fat||190|
|Total Fat 21g||32%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 63g||21%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close