Best Mini Chocoflan Recipe Easy

Hey there! Are you looking for a fun, impressive Mexican-inspired dessert? Well, I’ve got just the recipe – these amazing mini chocoflan cakes are sure to impress! The Mini Chocoflan Recipe combines a dense chocolate cake topped with a layer of rich, caramel flan.

The prep is straightforward too. We’ll whip up a simple cake batter using a boxed mix, eggs, oil and water. Then make a sweet blended flan mixture with condensed milk, evaporated milk, eggs and vanilla.

Pour the flan into the molds first, then top with the chocolate cake batter. When baked, you get a two-layer dessert in one. Turn them over onto a plate and the layers magically switch!

These Mini Chocoflan cakes are perfect for parties or get togethers.

Mini Chocoflan Recipe

Two-Layer Surprise – Custard Meets Cake

This unique dessert combines flan and chocolate cake in mini servings. It begins with a dark chocolate cake base topped with a layer of smooth, creamy flan that bakes atop the cake. When inverted after baking, the flan ends up on the bottom with the chocolate cake layer on top for a two-layer surprise. The custardy flan provides a nice contrast to the rich chocolate cake. Perfect for serving guests an inventive mini dessert.

For the Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1 teaspoon vanilla extract

For the Cake:

• 1 box chocolate cake mix
• 3 eggs
• 1/3 cup oil
• 1/3 cup water

Instructions

First

Preheat oven to 350°F. Prepare 8-10 mini flan molds or ramekins by greasing well.

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Then

Make the flan – In a blender, combine the condensed milk, evaporated milk, eggs and vanilla. Blend until smooth.

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Then

Pour the flan mixture into the prepared molds, filling each one about halfway.

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Then

Make the cake batter – In a bowl, combine cake mix, eggs, oil and water. Mix until well blended and smooth.

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Then

Pour the cake batter over the flan mixture in each mold, filling them to the top.

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Then

Bake for 45-50 minutes until an inserted toothpick comes out clean from the center.

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Then

After completely cooling, refrigerate for at least two hours.

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At last

To serve, run a knife around the edge to loosen and invert each mold onto a plate. Enjoy!

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tips I would share for making the Mini Chocoflan recipe:

• Grease the molds very well so the flan and cake layers release easily after baking. Use butter or non-stick spray.
• Tap the filled molds firmly on the counter before baking to release any air bubbles. This prevents holes.
• Use a blender to mix the flan filling ingredients smoothly. This uses air to give the texture a lighter feel.
• Make sure to fill the molds only halfway with flan before adding the cake batter on top.
• Let the filled molds cool completely after baking before chilling. Chilling helps them further set.
• When ready to unmold, run a knife carefully along the edges to help release the flan and cake.
• Invert each mold gently onto a plate and tap the bottom if needed to release the mini chocoflan.
• Keep stored chocoflans refrigerated. Bring to room temperature before serving.

Serving tips I would suggest for the Mini Chocoflan recipe:

• Let the chocoflan come to room temperature before serving so the textures smooth out.
• Carefully run a knife around the edges again before unmolding if chilled for long.
• Gently invert each mini chocoflan onto a small plate or bowl.
• Top with a dollop of whipped cream or drizzle with caramel sauce for extra decadence.
• Garnish with chocolate shavings, powdered sugar, or fresh berries for a pop of color.
• Serve with a fork and knife to cut neat slices through the two layers.
• Offer cups of coffee, hot chocolate, or glasses of milk to complement the chocoflan.
• For parties, decorate the serving platter with sprinkles or candy pieces.
• Keep leftovers covered and chilled for up to 4 days. The flan layer keeps well.

Ingredients substitutes for Mini Chocoflan Recipe

For the sweetened condensed milk:

• You can substitute an equal amount of evaporated milk mixed with 1 1/4 cups sugar.

For the evaporated milk:

• Regular milk or coconut milk from the can may be substituted.

For the eggs:

• For a vegan flan, use 1/4 cup aquafaba (chickpea liquid) per egg.

For the cake mix:

• Substitute your favorite flavor like vanilla, red velvet, or spice cake mix.

For the oil:

• You can use Vegetable or coconut oil in its substitute.

For the molds:

• If you don’t have flan molds, use oven-safe ramekins or cups.

Nutrition facts for a serving of the Mini Chocoflan recipe:

Nutrition

(Per serving)

Calories220

Fat8g

Carbs33g

Protein5g

Fiber1g

Sugars27g

Sodium125mg

Conclusion

And there you have it – an impressive layered dessert Mini Chocoflan Recipe. With just a few simple ingredients and steps, you can make these mini chocoflan cakes that look fancy but are easy to whip up.

By baking the creamy flan mixture first, then topping it with cake batter, you get the unique duo layers in one. Turn them over onto a plate and voila – a beautiful two-tone creation!

I hope you’ll give this Easy Mini Chocoflan Recipe. a try soon. Let me know how your mini chocoflan turns out! They are perfect for gatherings and sure to be a hit. Thanks for letting me share this unique dessert. Enjoy!