Mexican Choco Flan

Ingredients:

For the Flan Layer:

1. 1 cup granulated sugar
2. 4 large eggs
3. 1 can (14 oz) sweetened condensed milk (1,200 kcal)
4. 1 can (12 oz) evaporated milk (660 kcal)
5. 1 tbsp vanilla extract

For the Chocolate Cake Layer: 6. 1 cup all-purpose flour

1. 1/2 cup cocoa powder (50 kcal)
2. 1 tsp baking powder
3. 1/2 tsp baking soda
4. 1/4 tsp salt
5. 1/2 cup unsalted butter, softened (800 kcal)
6. 1 cup granulated sugar
7. 2 large eggs
8. 1 tsp vanilla extract
9. 1 cup buttermilk

Cooking Steps:

Step 1: Prepare Caramel

• In a saucepan, melt granulated sugar over medium heat until it turns into a golden caramel. Pour the caramel into the cake pan, coating the bottom evenly.

Step 2: Make Flan Mixture

• In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth and pour over the caramel in the cake pan.

Step 3: Prepare Chocolate Cake Batter

• In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar. Add eggs and vanilla extract, then gradually add the dry ingredients, alternating with buttermilk.

Step 4: Layer the Batter

• Pour the chocolate cake batter over the flan mixture in the cake pan.

Step 5: Bake in a Water Bath

• Place the cake pan in a larger pan filled with hot water (about halfway up the sides of the cake pan).
• Bake in a preheated oven at 350°F (180°C) for 1 hour or until a toothpick comes out clean.

Step 6: Cool and Invert

• Allow the choco flan to cool completely before inverting it onto a serving plate, allowing the caramel to drizzle over the chocolate cake.

Step 7: Slice and Enjoy

• Slice and savor each layer of this luscious Mexican Choco Flan—a dessert masterpiece that combines the best of both worlds.