The Most Delicious and Authentic Chocoflan Recipe (2024)

FAQs

Why did my ChocoFlan fall apart? ›

Chocolate flan tastes best at room temperature. Be sure to let it cool completely before flipping it onto a serving plate, as it might fall apart when inverted. Drizzle the cake generously with extra cajeta caramel sauce for serving.

Once the chocoflan is cool, you need to refrigerate it to set the flan even more. Tightly cover the top of the bundt pan in plastic wrap. Refrigerate for at least 4 hours, but preferably overnight. At this point, you can refrigerate the chocoflan for up to 3 days before turning out and serving.

Chocoflan baking temperature

If the oven is too cool, the leavening agents won't react well enough before the starches gelatinize. The result is a dense cake that won't be light enough to rise up through the flan batter. Cooking at 350°F (177°C) gives the leavening agents the boost they need to lift the cake.

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.

Cool fully in the refrigerator at least 2 hours, preferably overnight. When ready to serve, run a paring knife or offset spatula along the edge to loosen the flan from the dish and flip over onto a rimmed plate to catch the caramel sauce.

Apparently, by combining baking soda and acidic buttermilk in the cake batter, it produces a gas, making the cake less dense than the flan. The lighter cake layer rises and the denser flan layer sinks. The Chocoflan is then baked in a water bath, which is essential in making the process occur.

Because of its custard topping, Chocoflan only keeps well for 3-4 days in the refrigerator.

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).

Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.

Why is my flan rubbery? ›

Don't skip the water bath. The steady and steamy temperature is what makes flans silky and soft. Always bake at the suggested temperature; steaming the flans at a higher temperature will make them flat, bubbly with holes all over, or have a rubbery texture.

ChocoFlan Origin

While the classic Crème Caramel is a French dessert, the ChocoFlan is actually a Mexican dessert. Since the French had colonized Lebanon as part of the French Mandate for a couple decades in the early twentieth century, the French culture had a significant influence on the Lebanese society.

Once the custards have cooled a bit, move them to the fridge to continue cooling for 4-24 hours. Before serving, run a knife along the edge of your flan dish and then place a plate/serving dish on top and flip over. Remove the flan dish and voila, a very sophisticated and delicious dessert (or breakfast).

How long does chocoflan last? It will last covered in the refrigerator for 3 days until you're ready to serve. If you kept it in the bundt pan, bring to room temperature before flipping or inverting it onto the serving plate.

Chill the flan: Carefully remove the cake pan from the water bath (use a kitchen towel) and let it cool for about 1 hour on the kitchen counter. Tightly cover the pan with plastic wrap, making sure it doesn't touch the top of the flan. Chill in the fridge for at least 6 hours or overnight.

The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks. A crack in your roll can cause the swiss roll to fall apart.

If the cracks in the top of the cakes were quite deep and the cake had a peaked centre, then it is possible that the oven temperature was too high. If the oven is too hot then the outside of the cake cooks quickly, pushing the centre inwards and upwards and creating cracks.

Here are our best tips for beautiful results every time: Water bath – cooking in a water bath as directed allows for even heat distribution. Don't over-bake – Overcooked flan can turn rubbery and will be more likely to crack. Remove it from the oven when it still has a slight jiggle in the center.

The oven temperature is too high

If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.