If you’re searching for a show-stopping dessert that blends rich chocolate cake with creamy flan, look no further than individual chocoflan cakes. These mini masterpieces not only captivate with their unique “magic” of reversed layers during baking but also serve as the perfect dessert for gatherings. Follow this comprehensive guide to create your own individual chocoflan and rank high in the search results for “chocoflan individual.”
What Makes Individual Chocoflan So Special?
Chocoflan, often referred to as the “impossible cake,” delights with its unexpected layer switch during baking: the flan sinks to the bottom, and the chocolate cake rises to the top. When served in individual portions, this dessert becomes even more enchanting and practical for parties or special occasions. With a touch of Mexican culinary inspiration, you can infuse bold flavors like cinnamon and cayenne for a spicy twist.
Before diving into making chocoflan, discover the unique taste and texture of traditional flan in our comprehensive guide.
Ingredients for Individual Chocoflan Cakes
For the Pan:
- Softened butter or cooking spray
- Flour for dusting
- 1 cup cajeta (Mexican caramel) or homemade caramel syrup
For the Chocolate Cake:
- 7 tablespoons (3 ½ ounces) butter, softened
- ¾ cup sugar
- 1 large egg, room temperature
- 1 tablespoon espresso powder dissolved in 1 tablespoon hot water (or 2 tablespoons strong espresso)
- ½ cup all-purpose flour
- ¾ cup cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup cocoa powder (natural cocoa recommended)
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- ¾ cup buttermilk, room temperature
For the Flan:
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 1 teaspoon pure vanilla extract (Mexican vanilla preferred)
Step-by-Step Instructions
1. Prepare the Baking Pans
- Preheat your oven to 375°F (190°C) and position the rack in the middle.
- Generously butter or spray ten 1-cup mini Bundt pans and dust with flour. Tap out the excess.
- Warm the cajeta in the microwave for 30 seconds, then pour it into the bottom of each pan, tilting to coat evenly.
2. Make the Chocolate Cake Batter
- Cream butter and sugar in a mixer on medium-high speed until light and fluffy. Scrape the sides, then add the egg and espresso, mixing until combined.
- Sift together the flours, cocoa powder, baking powder, baking soda, cinnamon, and cayenne.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry mix. Beat on medium-high for 1 minute to incorporate fully.
3. Blend the Flan Mixture
- In a blender or food processor, combine evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend until smooth.
4. Assemble the Cakes
- Divide the chocolate cake batter evenly among the prepared pans, smoothing the tops.
- Gently pour the flan mixture over the cake batter, using an ice cream scoop or ladle for precision. The layers will invert during baking.
5. Bake with a Water Bath
- Place the mini pans in a large roasting pan. Pour hot water into the roasting pan to reach about 1 inch up the sides of the Bundt pans.
- Carefully transfer to the oven and bake for 20–25 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Remove from the water bath and let cool for 1 hour at room temperature.
6. Unmold and Serve
- Run a thin knife around the edges of each pan to loosen the cakes.
- Invert the cakes onto a wire rack or serving plate. Any remaining cajeta can be drizzled over the top for extra caramel goodness.
Tips for Perfect Chocoflan Individual Cakes
- Use Room Temperature Ingredients: This ensures smooth batter and flan mixture.
- Control the Heat: If you’re new to cayenne, start with a small amount and adjust for taste.
- Customize the Flavors: Swap cajeta for dulce de leche or add orange zest to the cake batter for a citrusy twist.
- Experiment with Toppings: A crunchy caramel disc, toasted coconut, or fresh berries can add visual appeal and texture.
The Magic of Individual Chocoflan
The beauty of individual chocoflan lies in its combination of flavors and textures: the moist chocolate cake, the silky flan, and the rich caramel topping. Whether you’re preparing them for a Mexican-inspired dinner party or as a sweet treat for your loved ones, these cakes are guaranteed to impress.