Chocoflan is one of those desserts that never fails to impress. The creamy flan and soft chocolate cake bake into perfect layers, creating a beautiful contrast in both texture and flavor.
The Only Chocoflan Recipe You'll Ever Need
The first time I made this chocoflan cake, I realized how much control the two-stage baking method gives. Baking the flan first creates that rich, velvety texture, while the chocolate cake stays soft and fluffy without sinking. Once chilled and flipped, the caramel runs beautifully down the sides, forming clean layers that look as good as they taste.
What I love about this chocoflan with cream cheese is how simple ingredients make something so elegant. It's the kind of chocoflan that always gets people talking, perfect for a birthday, dinner party, or any special occasion.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Caramel Base: I start with plain white sugar and a splash of cold water; it melts evenly and turns into a beautiful golden syrup that gives the chocoflan its glossy top.
- Flan Layer: I mix cream cheese, condensed milk, heavy cream, and eggs for a silky, rich texture. The cream cheese adds body, and the condensed milk brings that sweet, smooth flavor I love.
- Chocolate Cake: For the cake, I beat eggs and sugar until pale and fluffy, then fold in sifted flour, cocoa powder, and melted butter. This creates a soft, moist base that pairs perfectly with the creamy flan.
How to Make Chocoflan
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Caramel: In a saucepan, heat sugar and cold water until it turns golden brown. Remove from heat and pour into the bundt pan, swirling to coat the base. Let it cool.
2. Prepare the Flan Mixture: Blend cream cheese and condensed milk until smooth. Add double cream and mix briefly, then beat in the eggs until fully combined.
3. Pour Flan into Mold: Pour the flan mixture over the hardened caramel in the bundt pan.
4. Bake the Flan: Place the mold in a hot water bath and bake at 280°F (140°C) fan for 30 minutes.
5. Make the Cake Batter: Beat eggs and sugar until stiff peaks form. Gently fold in sifted flour and cocoa powder, then fold in melted butter.
6. Add Cake Layer and Bake Again: Carefully pour the cake batter over the flan. Return the mold to a water bath and bake at 280°F (140°C) fan for 40 minutes.
7. Cool and Chill: Remove the mold from the oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Unmold and Serve: Flip the chilled chocoflan onto a plate, remove the mold gently, slice, and serve.
My Tips for Recipe Success
Use Room Temperature Ingredients: I always take out the cream cheese, eggs, and double cream a bit early.
Warm the Sides before Unmolding: I like to dip the mold in warm water for 10-15 seconds before flipping; it helps loosen the caramel and makes unmolding so much easier.
Storage: I like to keep any leftovers in an airtight container in the fridge; they stay fresh and creamy for about 3 to 4 days, perfect for a little treat later in the week.
Try These Flan Recipes Next!
Recipe
Chocoflan
Ingredients
For the Caramel
- 180 g Granulated Sugar
- 90 ml Water
For the Flan:
- 250 g Cream Cheese
- 250 g Condensed Milk
- 250 g Heavy Cream
- 6 Eggs - Room temperature
For the Cake:
- 5 Eggs - Room temperature
- 150 g Granulated Sugar
- 120 g All-purpose Flour
- 30 g Cocoa Powder
- 150 g Unsalted Butter - Melted
Instructions
- In a small pan, add the sugar and cold water and bring to a gentle boil over medium heat. Continue cooking without stirring until the mixture turns golden brown, then remove from the heat.
- Carefully pour the caramel into a 12 cup bundt cake pan and swirl to coat the bottom and sides evenly. Let it cool and harden.
- In a large bowl, beat the cream cheese and condensed milk with an electric mixer on medium-low speed for 30 seconds. Add the heavy cream and beat on medium-low speed for 10 seconds until combined. Add the eggs and beat on medium-high for 10-15 seconds until fully blended.
- Pour the flan mixture into the caramel-coated mold. Place the mold in a large baking tray filled with hot water and bake in a preheated oven at 280°F (140°C) with a fan for 30 minutes. Remove the mold from the oven.
- In a large bowl, beat the eggs and sugar for 4 minutes on medium-low speed until stiff peaks form. Sift in the flour and cocoa powder and gently fold into the egg mixture until fully combined. Add the melted butter and fold in gently until smooth.
- Pour the cake mixture over the flan layer. Return the mold to the hot water tray and bake at 280°F (140°C) with a fan for another 40 minutes. Remove from the oven and lift the mold from the water bath. Let it cool to room temperature.
- Refrigerate the chocoflan for 4 hours or overnight.
- To unmold, place a serving platter over the bundt cake pan, flip it over, and carefully remove the mold. Slice and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Choco flan is such a unique dessert! I love the contrast of textures and the combination of flavors. Definitely worth giving this recipe a try.