Best Chocoflan Recipes

CHOCOFLAN

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

DULCE DE LECHE CHOCOFLAN

Steps:

• Heat oven to 350 degrees.
• Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
• Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

CHOCOFLAN

Steps:

• Heat oven to 375 degrees F.
• Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
• Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

CHOCOFLAN (FROM KRAFT)

Steps:

• HEAT oven to 375ºF.
• POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
• BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

DOUBLE-CHOCOLATE CHOCOFLAN

Steps:

• Heat oven to 375ºF.
• Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
• Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
• Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
• Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
• Serve dessert topped with raspberries and sprinkled with powdered sugar.

CHOCOFLAN (MEXICAN CHOCOLATE FLAN CAKE) RECIPE - (4.4/5)

Steps:

• 1.Heat oven to 375 degrees F. 2.Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. 3.Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. 4.Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
• Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
• Pour the cake batter into the pan over the caramel sauce.
• Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
• Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
• Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
• Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
• When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
• Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
• RECIPE BY: Marisel Salazar

CHOCOFLAN - CHOCOLATE FLAN CAKE

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.).
• For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. (It is very important that the water added be very hot, I use boiling water from a tea kettle).
• Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours. (Don't rush this step, or the cake will not set).
• Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
• Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
• Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
• Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

CHOCOFLAN

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Set aside.
• For the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined; set aside.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Scrape the bowl with a rubber spatula, as necessary.
• Add one-third of the dry ingredients and mix on low speed until combined. Add 3/4 cup of the buttermilk and mix until combined. Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Scrape the bowl with a rubber spatula, as necessary. Set aside.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend until combined, about 1 minute.
• Spoon the cake batter into the prepared Bundt pan and spread it evenly. Slowly pour the flan mixture over the cake batter. Cover the pan with foil and transfer it to a roasting pan. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.
• Bake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.

INSTANT POT CHOCOLATE FLAN CAKE RECIPE (CHOCOFLAN)

Steps:

• Prepare your 7 inch metal bundt pan (purchase here) by coating the entire interior of the bundt pan very well with butter, use your hands/fingers to get the butter into all the grooves of the pan. You want a very generous coating.
• Pour 3 Tablespoons of Caramel Sauce into the bottom of your bundt pan, if you caramel sauce is thick, microwave it for 5-10 seconds so it's pourable.
• Prepare the flan mixture by placing ½ Cup of Half and Half, 1 Can of Sweetened Condensed Milk, 1 Teaspoon of Vanilla Extract and 2 Tablespoons of Cream Cheese into your blender, blend on medium until it looks blended and there are no cream cheese pieces floating around - usually takes 30-60 seconds. Add 1 Large Egg + 1 Egg Yolk and blend on low just until the eggs are blended in and the mixture looks smooth and set aside.
• Add ½ Cup of All Purpose Flour, ¼ Cup of Cocoa Powder, ½ Teaspoon of Baking Powder and ½ Teaspoon of Baking Soda into a bowl and whisk well and set aside (*Optional - you can also sift this mixture if your cocoa powder seems lumpy)
• In a separate large bowl, add ¼ Cup of Melted Butter, ½ Cup of Sugar, 1 Large Egg, ⅓ Cup of Half and Half and ½ Teaspoon of White Vinegar - stir well with a whisk until the mixture looks smooth. Add the flour/cocoa mixture and stir until just combined.
• Pour the chocolate cake batter into the bundt pan and use a spoon to even it out. Slowly pour the flan mixture on top of the cake batter, don't worry if it looks like some of the cake batter got into the flan. Cover the top of the bundt pan well with a piece of foil.
• Place 1 Cup of Water into your Instant Pot and place your trivet in it. Carefully place the bundt pan on top of the trivet and seal the Instant Pot lid. Switch the knob to Sealing and set the Instant Pot for High Pressure / Manual for 22 Minutes. When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting to release the rest of the steam. When the pin drops, open the lid.
• Carefully remove the bundt pan from the Instant Pot, I just used the trivet handles and lifted it out with the trivet. Remove the foil and let it cool on the counter for about 45 minutes. Some people like to eat this warm, so you could serve this once the pan is cool enough to handle. The cake needs to be removed from the pan while it's still slightly warm. Place a large plate on top of the bundt pan, then holding the plate and pan securely together, flip it over and the flan cake should slide out easily onto the plate.
• If you prefer to eat the flan cake cold, refrigerate it for 2 hours. You can garnish the top of the cake with chopped pecans if you prefer and serve the slices with a large dollop of whipped cream. Enjoy!

MEXICAN CHOCOFLAN (PASTEL IMPOSIBLE -- IMPOSSIBLE CAKE) RECIPE

Steps:

• Pre-heat oven to 350 F. (180 C.). Butter a tube cake pan (8″ across and 4″ high/200 mm. x 100 mm.) and spread cajeta on bottom of pan.
• Heat a small sauce pan of water for hot water bath to pour into a pan larger than cake pan.
• Prepare flan mixture by blending eggs, evaporated milk, condensed milk and Kahlua. Set aside.
• In standing mixer (or use a hand-held electric mixer), mix butter and sugar for 2 minutes on medium-high speed. Scrape down sides of bowl, and add egg and Kahlua. Beat for 30 seconds.
• Sift together flour, baking powder, baking soda, cocoa and salt. Add half of dry ingredients, alternating with half of buttermilk, until all is incorporated into butter mixure. Beat for 1 minute on medium-high speed.
• Spoon batter into cake pan over cajeta, and level with a spatula.
• Pour flan mixture over cake batter, pouring over a spoon to gentle the pressure (see photo below).
• Set cake pan in a larger pan, and place on oven rack. Add boiling water to large pan to a depth of 1″.
• Bake 50 minutes, or until cake tests dry with a wooden toothpick. (Cake will pull away from sides of pan after it is removed from oven.)
• Remove from water bath and cool on a rack to room temperature. Refrigerate until ready to serve. To serve, run a thin knife around inside of pan sides and invert onto cake plate. If any cajeta sticks to the pan, spread onto the cake.

CHOCOFLAN

Steps:

• Cake: Preheat oven to 350 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside.
• Flan: In a blender, mix eggs, condensed milk, cream cheese and vanilla til smooth.
• On a small pan over the stove top pour the 1/2 cup of brown sugar til it melts to make the caramel topping.
• On a greased Bundt pan pour the caramel to cover the bottom of the pan following pour prepared cake batter then on top of cake batter add flan mixture. It might seem everything is mixing together but once baked both will cook separately and it'll look beautiful. Bake 45 minutes or until toothpick comes out clean. Remove and cool. Place on a serving dish best when served cold.

CHOCOFLAN CAKE

Steps:

• 1) Pre-heat oven at 350 degress; Get a pot that's big enough and just deep enough to fit a 9 3/4 x 3 3/8 in fluted tube pan and fill it up with water about 1/4 of the way and place in oven.
• 2) Mix condensed milk, evaporated milk, eggs, and vanilla in blender. Spray inside of fluted tube pan with Pam well and pour blender mixture in it. Prepare chocolate cake mix as instructed on box and pour this into pan as well (don't worry about mixtures combining, they will eventually separate). COVER PAN WITH FOIL PAPER TIGHTLY and place inside pot of water in oven and bake for 1 hour and 20 minutes.
• 3) Remove pan from pot and remove foil paper. Remove cake from pan and let cool.

LAYERED COCONUT CHOCOFLAN

Steps:

• Heat oven to 375ºF.
• Toast 1/4 cup coconut; set aside. Cook and stir 1 cup sugar and 1/4 cup water in small saucepan on medium heat 5 min. or until sugar is completely dissolved and deep golden brown. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup. Spray sides of pan with cooking spray, being careful to not spray the caramel syrup.
• Blend milk, cream cheese, 4 eggs, remaining sugar and remaining coconut in blender until smooth; set aside.
• Beat cake mix, oil, remaining water and remaining eggs in large bowl with mixer until blended. Add sour cream; mix well. Pour half the cake batter over caramel in pan; gently spoon milk mixture over cake batter. Cover with foil sprayed with cooking spray. Place filled pan in larger shallow pan. Add enough water to larger pan to come halfway up side of flan batter-filled pan. Pour remaining cake batter into separate 9-inch round pan sprayed with cooking spray.
• Position 2 oven racks in oven, leaving at least a 6-inch space between racks. Place flan cake on bottom rack and plain chocolate cake on upper rack. Bake chocolate cake 30 min. or until toothpick inserted in center comes out clean. Bake flan cake 50 min. or until toothpick inserted in center comes out clean. Cool both completely. Refrigerate 2 hours.
• Run knife around edges of pans to loosen cakes. Unmold flan cake onto serving plate; top with chocolate cake. Frost top of dessert with COOL WHIP. Sprinkle with toasted coconut.

CHOCOFLAN

Steps:

• Heat oven to 375ºF.
• Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
• Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

CHOCOFLAN CAKE

Steps:

• Directions: Preheat oven to 350 degrees. Prepare cake batter according to the package instructions and set aside. Caramel: In a small pot add 1 cup of sugar and 1/3 cup of water on medium heat cook until the sugar becomes a light golden caramel color. As soon as the caramel is ready, pour onto a greased baking pan. Tilt the pan on all sides until the caramel covers the bottom evenly. Once the caramel has set, pour the cake batter evenly on top of the caramel. In a blender add eggs, evaporated milk, condensed milk, cream cheese, a pinch of salt, vanilla extract, and mix well until smooth. Pour the flan mixture on top of the cake batter. Don't worry if the flan mixes with the batter, during the cooking will devide them again. Place a larger baking pan under the baking pan with the cake batter, and flan mixture and fill the larger pan with water 1/2 of the way. Bake for about 1 to 1 1/2 hours until toothpick inserted comes out clean. When you take the chocoflan out of the oven, run a thin knife around all the edges and give it a slight shake to loosen the caramel, and the chocoflan from the pan. Cool for 20 minutes on a cooling rack. Shake the chocoflan slightly again and cover it with a serving place one hand on top of the serving dish and the other hand on the bottom. Turn it quickly. Remove the baking pan upwards slowly to prevent the flan from breaking. Serving suggestions: Cool completely, and serve in slices. Keep refrigerated.

CHOCOFLAN

Steps:

• put oven rack in the middle of the oven and preheat to 350 degrees F
• coat a bundt pan with a little butter, then coat the bottom with 1/4 cup caramel sauce of cajeta and put it in a large roasting pan. (the roasting pan will serve as a water bath during baking)
• For the cake: add the butter and sugar to a bowl and using electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. sift together the flour, baking powder, baking soda, and cocoa in a medium bowl. beat 1/3 of the flower mixture, and 1/2 of the buttermilk into the egg mixture. repeat, ending with the flour mixture. blend until well incorporated.
• For the flan: in a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. blend on high for 30 seconds
• scoop the cake batter into the prepared bundt pan and spread evenly. slowly pour the flan mixture over the cake batter. cover with tin foil and add about 1 inch of hot water to the roasting pan.
• carefully slide the pan into the oven, bake for 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. when cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
• invert a large, rimmed serving plater over the bundt pan, grasp tightly together, giggle a little and flip over. remove the pan and scarp off any remaining caramel sauce from the pan onto the cake, garnish with chopped pecans and serve!
• cooks note: the batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when its inverted. it is traditionally chilled for 24 hours before serving (tastes even better)

CHOCOFLAN

Steps:

• Preheat the oven to 400°F. Butter a 10-inch nonstick Bundt pan (12-cup capacity).
• To make the caramel, stir together the granulated sugar and 1/4 cup water in a large heavy saucepan set over medium-high heat. Cook, brushing down the sides of the pan with a wet pastry brush to prevent crystals from forming, until the sugar melts and the mixture becomes a dark amber caramel. Working quickly and carefully, immediately pour the hot caramel into the prepared Bundt pan, tilting it to cover the bottom and halfway up the sides of the pan. Let the caramel cool completely for 4 hours or overnight in the refrigerator.
• Place the caramel-coated Bundt pan in a roasting pan, and fill the roasting pan halfway with water.
• To make the chocolate cake, whisk the boiling water and the cocoa powder in a medium bowl to blend. Whisk in the milk and the vanilla extract. In another medium bowl, whisk the flour, baking soda, and salt together.
• Using an electric mixer, beat together the butter, brown sugar, and granulated sugar until the mixture is pale and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the flour and cocoa mixtures alternately in batches, beginning and ending with the flour (the batter may separate; do not worry). Pour the batter into the Bundt pan.
• To make the flan, combine the evaporated milk, condensed milk, eggs, and vanilla in a blender. Blend for 30 seconds on high speed, until smooth. Pour the mixture gently over the chocolate batter in the Bundt pan. Cover the pan with foil, and carefully transfer it, in the water-filled roasting pan, to the oven. Bake for 15 minutes.
• Reduce the oven temperature to 350°F, and continue baking until a tester inserted into the cake comes out clean, about 1 hour.
• Let the cake cool in the pan for 15 minutes. Then carefully run a small knife around the edge of the cake, and invert the cake onto a platter. Cool for 1 hour. Cover, and refrigerate overnight. Serve chilled.

CHOCOFLáN DE FRESA

Steps:

• Calienta el horno a 375°F.
• Vierta la mermelada en un molde con tubo central con capacidad para 12 tazas que hayas rociado con aceite en aerosol.
• Bate bien la harina para pastel, al agua, el aceite, la crema agria y 3 huevos utilizando la batidora. Vierte este batido sobre la mermelada del molde.
• Licúa la leche evaporada, el queso crema, el azúcar, los huevos restantes y el polvo seco de la gelatina hasta obtener una consistencia homogénea; pon esta preparación sobre el batido del molde. Rocía un pedazo de papel de aluminio con aceite en aerosol y cubre el postre con él con el aceite hacia abajo.
• Coloca el molde con tubo central dentro de un molde poco profundo grande. Agrega suficiente agua al molde más grande para que cubra por lo menos hasta 2 pulgs. de los lados del molde con tubo central del postre.
• Hornea el postre 1 hora 20 min. o hasta que al insertar un palillo de dientes cerca del centro, éste salga limpio. Saca el molde del pastel del molde con agua y ponlo en una rejilla metálica; deja que se termine de enfriar. Refrigéralo 2 horas.
• Afloja el pastel de los lados del molde utilizando un cuchillo. Vuélcalo sobre un plato; desmóldalo con cuidado. Sírvelo con cobertura COOL WHIP y con fresas por encima.