CHOCCHOCOFLAN

CHOCCHOCOFLAN 🍫

Ingredients:
For the flan
4 eggs
1 can condensed milk
1 can evaporated milk
1/2 can half cream
4 ounces cream cheese
1 teaspoon vanilla

For the chocolate cake
1 box chocolate cake
ingredients according to the instructions on the box of the chocolate cake

Instructions
For the caramel
We start by making the caramel in a non-stick pan, placing the cup of sugar at medium temperature. The caramel will start to form in about 5 minutes, and it is important to move with a spoon constantly so that the lumps are undone. Here the sugar will get in the form of lumps at first that's normal, wait until it starts to dissolve and once dissolved it gets liquid with a golden brown color, it will be ready. Empty the caramel into the refractory to be used previously greased with oil and carefully with the help of a kitchen glove grab the refractory and move it in a circle shape to cover the entire bottom surface. Check out the photo above. Let it cool for at least 10 minutes before you empty the flan mixture As a precaution I can tell you that the caramel will be very hot and will immediately heat the refractory take care not to burn yourself!.

For the flan
blend all the ingredients in the blender and empty the refractory with the caramel. Take the refractory to a double boiler previously covered with aluminum foil for about 35 minutes in the oven at 375 degrees F. or until it is semi-cooked but not watered down. Remove from the oven and remove the foil.

For the chocolate cake
Follow the instructions on the package and empty the mixture into the custard. put it in the oven again in a double boiler for 40 minutes or until a toothpick inserted comes out completely clean. Let cool and unmold. Ready you will have a perfect chocoflan! Refrigerate for at least 2 hours and enjoy cold

Additional instructions
It is important that for the double boiler you put enough hot water already or put it to heat before emptying the mixture. Take care that the water does not go over the top of the mold to avoid getting water in it as this could ruin the consistency of the custard.
In the popular recipe the cooking method is as follows you make the caramel in the same way, you empty the cake mixture into the refractory first and then the flan mixture. you take it to cook at the same time for about 1 hour and a half and let it cool and unmold it.
When you combine the two mixtures at the same time it is normal that the colors are mixed, once cooked they will separate from each other. With this method the flan is a little less clean.