Mini Chocoflan Recipe

Discover perfection in every bite! Our Mini Chocoflan recipe unveils a symphony of chocolate and flan. Easy, indulgent, and utterly delicious. Try it now!

Mini Chocoflan

• Publisher: Crisp Recipe
• Cuisine: Mexican-inspired
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Servings: 4
• Calories: 300 calories

Mini chocoflan, a delightful dessert that seamlessly combines the rich flavors of chocolate cake and creamy flan, has become a favorite indulgence for those with a sweet tooth. This miniature version offers all the decadence of its traditional counterpart but in individual servings, making it perfect for intimate gatherings or solo indulgence.

The preparation is a harmonious dance of ingredients. The process begins by generously coating the bottom of miniature cake molds with cajeta or caramel sauce, creating a luscious foundation.

A simple yet precise mix of chocolate cake batter, flan mix, milk, vegetable oil, and an egg forms the heart of this treat. The result is a batter that, when baked, transforms into a layered masterpiece—velvety chocolate cake on top and smooth flan below.

What sets mini chocoflan apart is its unique baking method. The molds are nestled in a larger pan filled with hot water, creating a gentle, moist environment for the chocoflan to bake to perfection. The final touch involves a patient wait as the mini delights cool and set in the refrigerator, allowing the flavors to meld into a heavenly union.

As you unmold these minis, the reveal is a visual feast—a glossy layer of caramel on top, a testament to the inverted magic that occurs during baking. Each bite is a symphony of textures and tastes, with the richness of chocolate complemented by the silky embrace of flan.

Whether shared among friends or savored in solitude, mini chocoflan offers a sweet escape into a world of indulgent bliss.

Recipe

Dive into indulgence with our Mini Chocoflan recipe – a blissful fusion of chocolate and flan magic! Irresistibly decadent, effortlessly crafted. Sweeten your moments now!

Ingredients

• 1/2 cup of cajeta (or caramel sauce)
• 1/4 cup of chocolate cake mix
• 1/4 cup of flan mix
• 1/4 cup of milk
• 1/4 cup of vegetable oil
• 1 egg

Method Instructions

1. Preheat your oven to 350°F (175°C).
2. Coat the bottom of your mini cake molds with cajeta or caramel sauce.
3. In a bowl, mix the chocolate cake mix, flan mix, milk, vegetable oil, and egg until well combined. This will be your batter.
4. Pour the batter into the mini cake molds over the caramel layer.
5. Place the molds in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the molds. This creates a water bath, helping the chocoflan cook evenly.
6. Cover the baking pan with aluminum foil and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the chocolate cake comes out clean.
7. Once done, remove the chocoflan from the oven and let it cool. Then, refrigerate for a few hours or overnight.
8. To serve, run a knife along the edges of the molds and invert them onto serving plates. The caramel layer will now be on top.

Recipe Video

Mini Chocoflan

This is a video about Mini Chocoflan.

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Recipe Tags: Mini Chocoflan, Mini Chocoflan Recipe, Recipe

Servings

Serving mini chocoflan is a delightful experience, and here's a simple guide to ensure a perfect presentation:

• Unmolding: After refrigerating the mini chocoflans, run a knife along the edges of the molds to loosen the desserts. Place a serving plate upside down on top of each mold.
• Inversion: With a swift and confident motion, invert the plate and mold together, so the chocoflan slides out onto the plate. The caramel layer will now be on top, creating a glossy and enticing finish.
• Garnish (Optional): For a decorative touch, consider garnishing the mini chocoflans with a sprinkle of cocoa powder, a dusting of powdered sugar, or a few fresh berries. This adds both visual appeal and a burst of freshness.
• Accompaniments (Optional): Serve the mini chocoflans on their own for a decadent treat, or consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of indulgence.
• Temperature: Mini chocoflans can be served chilled directly from the refrigerator, allowing the contrasting textures and flavors to shine. The cool temperature enhances the overall experience.

Tips

1. Caramel Coating Consistency: When coating the molds with cajeta or caramel sauce, make sure the layer is evenly spread and covers the entire bottom. This ensures a consistent and flavorful topping when you unmold the chocoflans.
2. Water Bath Precision: Pay attention to the water bath level. Fill the larger baking pan with hot water so that it reaches halfway up the sides of the mini cake molds. This gentle baking technique contributes to the moist and even cooking of the chocoflan.
3. Proper Mixing: Thoroughly mix the batter ingredients until smooth and well combined. A well-mixed batter ensures a uniform texture in both the chocolate cake and flan layers.
4. Baking Time Awareness: Keep an eye on the baking time. Since these are mini chocoflans, they may cook faster than a full-sized version. Use a toothpick to check the chocolate cake layer; if it comes out clean, the chocoflans are ready.
5. Cooling and Refrigeration: Allow the mini chocoflans to cool completely before refrigerating. This helps the flavors meld and ensures a firm set. For best results, refrigerate for a few hours or overnight before serving.
6. Unmolding Technique: Be confident when unmolding the chocoflans onto serving plates. The quick and smooth inversion ensures that the caramel layer stays intact on top, creating an appealing visual presentation.
7. Garnish Creativity: Get creative with garnishes. While optional, a dusting of cocoa powder, powdered sugar, or a few fresh berries can add a touch of elegance to your mini chocoflan presentation.
8. Serve Chilled: For the most enjoyable experience, serve the mini chocoflans chilled. The cool temperature enhances the texture and flavor contrast between the chocolate cake and flan layers.

Ingredient Substitutes

While the mini chocoflan recipe is quite versatile, here are some ingredient substitutes you can consider based on dietary preferences or ingredient availability:

1. Cajeta or Caramel Sauce: Substitute with store-bought caramel sauce if cajeta is unavailable. Make a homemade caramel by melting sugar until golden brown.
2. Chocolate Cake Mix: Use a homemade chocolate cake batter if you prefer, combining flour, sugar, cocoa powder, baking powder, and salt. If you're looking for a healthier option, try using a chocolate cake mix with reduced sugar or a sugar substitute.
3. Flan Mix: Make flan from scratch using eggs, condensed milk, evaporated milk, and sugar. Substitute with a store-bought flan mix or caramel-flavored pudding mix.
4. Milk: Replace regular milk with almond, soy, or coconut milk for a dairy-free version. Adjust the quantity based on the milk substitute's thickness.
5. Vegetable Oil: Substitute with melted butter for a richer flavor. Use a neutral-flavored oil like canola or sunflower oil as an alternative.
6. Egg: Replace egg with unsweetened applesauce or mashed banana for an egg-free version. Consider using commercial egg replacers suitable for baking.

Remarks

Indulge in the divine layers of our Mini Chocoflan – a sweet journey worth savoring. May each bite bring joy to your taste buds. Happy baking and indulging!