Ingredients:
For the chocolate cake:
1 box of flour for chocolate cake
The ingredients indicated on the package (usually water, eggs and oil)
For the flan:
1 Can Evaporated Milk
1 Can of Condensed Milk
6 eggs
1 tablespoon of vanilla essence
1 spoon of rum (optional)
For the toffee:
1 cup of sugar
1/4 cup of water
Instructions:
Candy preparation:
In an oven-friendly mold, heat sugar and water until it forms a golden caramel. Spread the candy all over the bottom of the mold. Let it cool down.
Prepare the cake:
Prepare the chocolate cake mix according to the instructions on the package and pour over the caramel in the mold.
Prepare the flan:
In a blender, blend evaporated milk, condensed milk, eggs, vanilla and rum until a homogeneous mixture.
Pour this mixture carefully over the cake mixture into the mold.
Baked:
Cover the mold with aluminum foil. Place the mold in a larger baking tray and add hot water around it to create a bath.
Bake at 180°C (350°F) for approximately 1 and a half hours, or until inserting a chopstick, this comes out clean.
Enfriar y desmoldar:
Let it cool completely before attempting to dismold. Once cold, pass a knife through the edges of the mold and flip carefully onto a plate.
Serve:
Serve the chocoflan cold or at room temperature, ideally accompanied by a glass of milk or coffee.
Preparation time: 30 minutes
Cooking time: 90 minutes
Total: 2 hours
Rations: 10 Servings
Tips and Tricks:
Thaw carefully: Make sure the chocoflan is completely cold before thawing to prevent it from breaking.