Deconstructed Mexican Chocoflan

    Deconstructed Mexican Chocoflan

    An elegant pairing of spiced chocolate cake and creamy caramel custard.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    90 minsHard6 servings

    Nutrition per serving

    480

    Calories

    9g

    Protein

    65g

    Carbs

    22g

    Fat

    Ingredients

    • 1/2 cupCajeta (goat milk caramel)
    • 14 ozCondensed milk
    • 4 ozCream cheese
    • 1/2 cupCocoa powder
    • 1 tspMexican cinnamon
    • 1 cupFlour

    Instructions

    1. 1

      Coat a bundt pan with cajeta.

    2. 2

      Prepare a standard chocolate cake batter with cinnamon and pour halfway into the pan.

    3. 3

      Blend condensed milk, evaporated milk, and eggs to create the flan mixture.

    4. 4

      Slowly pour flan mixture over the cake batter.

    5. 5

      Bake in a water bath at 350°F for 75 minutes; the layers will magically swap positions.

    6. 6

      Invert onto a plate once chilled.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories480

    % Daily Value *

    Total Fat 22g28%
    Saturated Fat 9.9g50%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 65g24%
    Dietary Fiber 13g46%
    Sugars 9.8g
    Protein 9g18%
    Vitamin A 200 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Deconstructed Mexican Chocoflan

    • • Bring dairy ingredients to room temperature before mixing for a smoother texture.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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