The Most Delicious and Authentic Chocoflan Recipe (2024)

FAQs

Why did my Chocoflan fall apart? ›

How to Serve Chocoflan. 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.

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

Getting the magic flip to happen is dependent on 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.

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).

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.

Remove your flan from the oven and take it out of the roasting pan. Remove the foil and allow it to cool on the counter for 1 hour till it comes to room temperature. Refrigerate for 4-6 hours. Once fully cooled, run a knife around the edges and then place a plate onto the flan.

Homemade flan can last for about 2 to 4 days in the refrigerator. Store-bought flan might have a longer shelf life depending on the preservatives used which can usually be detected by checking the printed date on the package. Once opened, the flan should be consumed within 2 days for the best taste and quality.

The recorded history of chocoflan is sketchy at best. While stories of its genesis vary, there seems to be one common thread suggesting it's a fusion of French crème caramel and Mexican chocolate cake that developed in the early- to mid-19th century.

It's always the simple things in life that are the most difficult to master. With flan the key to a smooth texture is the cooking temperature. Cooked for too long or cooked at too high of a temperature and the custard will have a slightly pock-y curdled texture.

Why is my flan like scrambled eggs? ›

Bake the flans for about 20 minutes, or until a knife inserted into the center comes out clean. TIP: They will still be quite 'wobbly', but don't be tempted to leave them in for too long as this may result in sweet scrambled egg.

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.

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.

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.

Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily. 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 oven is too hot then the outside of the cake cooks quickly, pushing the centre inwards and upwards and creating cracks. If the cracks are deep then this increases the risk that the cake could break when it is removed from the pan.

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.