WEEKDAYS 1e|12c|p

Pati Jinich's Chocoflan

Chocoflan Pati Jinich
Perfect for you Cinco de Mayo feast!
skill level
Easy
time
60-120min
servings
12
cost
$
Contributed by :
This chocolatey dessert is simply well worth the effort. Try it this weekend and see for yourself
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ingredients
  • For the Ramekin:
  • Enough butter to coat 12 molds
  • 1 cup Cajeta (Mexican caramelized milk)
  • For the Cake:
  • 1 stick butter
  • 3/4 cup Granulated sugar
  • 1 Egg
  • 3/4 cup All-purpose flour
  • 1/3 cup Cocoa
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • Pinch of salt
  • 3/4 cup Buttermilk
  • For the Flan:
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 4 Eggs
  • 1 teaspoon Vanilla
  • For the Garnish:
  • 1/3 cup Toasted pecans (chopped)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Ramekins: Set the oven to 350 degrees.
  • 2
    Enough butter to coat 12 molds
    Butter the bottom and sides of each ramekin or mold until evenly spread.
  • 3
    1 cup Cajeta (Mexican caramelized milk)
    Pour the cajeta into the buttered molds, distributing evenly between all 12.
  • 4
    1 stick butter
    3/4 cup Granulated sugar
    1 Egg
    For the Cake: In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg.
  • 5
    3/4 cup All-purpose flour
    1/3 cup Cocoa
    1/2 teaspoon Baking powder
    1/2 teaspoon Baking soda
    Pinch of salt
    In a separate bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
  • 6
    3/4 cup Buttermilk
    At medium speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl to make certain that all of the ingredients mix evenly.
  • 7
    1 12-ounce can evaporated milk
    1 14-ounce can sweetened condensed milk
    4 Eggs
    1 teaspoon Vanilla
    For the Flan: Mix the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender.
  • 8
      
    To Assemble: Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top of the cake batter in each mold.
  • 9
      
    Put all of the ramekins into a large pan or baking dish. Pour hot water into the dish until it is about 1 inch deep to make a water bath. Cover the dish with aluminum foil and seal. Put the dish in the oven.
  • 10
      
    Bake for about 50 to 55 minutes, or until the surface of each cake feels solid and a wooden toothpick comes out clean. Remove from the oven. Be careful when you open the aluminum foil because the steam will be very hot.
  • 11
       
    Let the chocoflans cool, cover with plastic and refrigerate at least 2 hours before eating (NOTE: They can store in the refrigerator for up to 5 days).
  • 12
    1/3 cup Toasted pecans (chopped)
    When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle each chocoflan with cajeta and decorate with chopped pecans.
 
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