Two layers – a flan layer and a chocolate layer – that
bake together to form a heavenly dish. This simpler
recipe calls for boxed devil’s food mix. The flan and
the sweet caramel drips down to the chocolate layer.
There are essentially 3 steps:
1- Make the caramel
2- Make the flan
3- Make the devil’s food
Set the oven to 325 degrees. Place a roasting pan
¾ full of water in the oven and allow it to warm up – Cubans call it “Maria’s Bath”.
Prep the pan:
Spray your bundt pan – I like to use Pam with Baking Powder (Pam for Baking).
Caramel:
In a small saucepan, melt about 1 cup of sugar over low heat.
Low heat is very important, otherwise the sugar will start to smoke
and you’ll have to start over.
Once the sugar starts to melt, stir until it’s fully dissolved and a
rich brown color.
Once it’s melted, pour it into your prepared bundt pan.
Flan:
Beat 4 whole eggs until well-blended, but not so much that they’re frothy.
Add one 12oz can of evaporated milk (I like Carnation), one 14oz can
of condensed milk (I like Borden), and about one tablespoon of vanilla
extract (if you have very strong vanilla extract (example: Madagascar)
Blend it well and pour into the bundt pan with the caramel solidified at the bottom.
Once it’s well-blended, slowly-slowly pour it into the bundt pan. You’ll see that it will float above the flan.
Into the oven:
Put it in the Bain Marie (water bath in a casserole dish or roasting pan) and bake for about 50 minutes, or until that famous toothpick comes out clean.
"And…the time has come:
Once it is COMPLETELY cooled (I usually allow it to cool on the counter, then put the bundt pan into the fridge until I’m ready to serve), place a large plate over the bundt pan and invert it. The chocoflan will come out entirely. You’ll see that you’ll still have solid caramel in the bundt pan. That’s fine – the purpose of the caramel is to give it a beautiful color and some flavor to that layer, but you don’t need it for the cake". Monica
Chocoflan
Monica Couillard 014-10-02 Secaucus
From the Cuban Kitchen
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