> Skip to content

Recipe  •  19 October 2023

 

Choco flan

Impossible flan cake.

This is a must-have dessert for every special occasion and family gathering. And you can make it in so many ways-from adding cajeta (caramel sauce) to coconut milk to Nutella. I do the method differently than most because the presentation is everything to me. When you cut into this cake, the separation between the flan and cake must be clean. Once you make the cake, you can get creative and top it with more caramel, nuts, fresh fruit, and so on.

Makes: 8-10 servings
Time: 4 hours 10 minutes

INGREDIENTS

  • 4oz (113g) cream cheese,softened
  • 1 (14oz [397g]) can of sweetened condensed milk
  • pinch of salt
  • 4 large eggs at room temperature
  • 1 (12oz [340g]) can of evaporated milk
  • 1 tbsp pure vanilla extract
  • ¾-1 cup cajeta (caramel)
  • 1 box of chocolate cake mix or cake mix of choice and all its needed ingredients
  • caramel sauce
  • chopped nuts
  • chopped fresh fruit

For serving:

  • caramel sauce
  • chopped nuts
  • chopped fresh fruit

 

METHOD

  1. Preheat oven to 350°F (180°C). Spray a 9-cup Bundt pan with nonstick cooking spray and remove any excess with a paper towel. Place the pan in a large roasting pan filled halfway with water and set aside.

  2. In a large bowl, combine the cream cheese, condensed milk, and salt, and mix until no lumps remain. Whisk in the eggs until fully combined. Add the evaporated milk and vanilla, and mix again.

  3. Pour the cajeta into the Bundt pan, scooping out any that clings to the bowl, followed by the flan mixture. Place in the oven to bake for 45 minutes.

  4. If using a cake mix, follow the instructions on the package.

  5. Remove the flan from oven, slowly pour the cake mix on top of the flan,and cover with aluminum foil sprayed with nonstick cooking spray. Bake for 45 minutes more.

  6. After 45 minutes, make sure the cake is fully baked by inserting a toothpick in the center. If it comes out clean, the cake is done. Remove the pan from the water bath and allow it to cool down (usually 2 hours).

  7. Place a flat plate on the top of the Bundt pan and flip it over slowly. Lift the pan to separate the flan from the pan. Serve chilled.

 

Tip:

For a sweeter mole, make sure to use guajillo peppers and extra chocolate.

Feature Title

Cooking Con Claudia: 100 Authentic, Family-Style Mexican Recipes
A colorful cookbook with 100 authentic Mexican recipes from YouTube's Claudia Regalado of Cooking Con Claudia.
Read more

More features

See all recipes
Recipe
Concha

Mexican sweet bread.

Recipe
Mole de Pollo

Marvellous Mexican mole.

Recipe
Lobster Avocado Salad

This recipe is a celebration of summer.

Recipe
Aubergine Rolls with Walnut Filling

Georgia's rich culinary tradition is often overlooked.

Recipe
Crushed Olive Spread

I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.

Recipe
Grated Tomato Linguine

A delicious pasta sauce made with the freshest in-season tomatoes.

Recipe
Khorashi with Buftek

Nadiya Hussain's stunning khoshari, a dish layered with different flavours and textures including rice, lentils, chickpeas and served with a side of marinated steak, has a real special occasion feel, perfect for Eid celebrations, dinner parties or whenever you want to impress.

Recipe
Dinner Rolls

The ultimate guide for making dinner rolls from scratch, from Dessert Course.

Recipe
Kool-Aid Pie

To a giant plastic pitcher, its rim etched and toughened by years of use, I watched my two older brothers, Tyler and Jason, add an obscene amount of grape Kool-Aid, deepening the liquid within to a dark purple.

Recipe
Buttermilk Pie

Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.

Recipe
Beignets

It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.

Recipe
Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice

Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image