Chocoflan (Marcela Valladolid) Recipe

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Chocoflan (Marcela Valladolid)
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Ingredients:

Directions:

  1. Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  2. Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  3. For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  5. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  6. 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. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
  8. Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
  9. Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
  10. Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as dolce de leche, it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 405.87 Kcal (1699 kJ)
Calories from fat 214.03 Kcal
% Daily Value*
Total Fat 23.78g 37%
Cholesterol 113.63mg 38%
Sodium 236.65mg 10%
Potassium 247.91mg 5%
Total Carbs 41.28g 14%
Sugars 21.43g 86%
Dietary Fiber 1.51g 6%
Protein 7.9g 16%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 0.9mg 5%
Calcium 109.5mg 11%
Amount Per 100 g
Calories 288.09 Kcal (1206 kJ)
Calories from fat 151.92 Kcal
% Daily Value*
Total Fat 16.88g 37%
Cholesterol 80.66mg 38%
Sodium 167.98mg 10%
Potassium 175.97mg 5%
Total Carbs 29.3g 14%
Sugars 15.21g 86%
Dietary Fiber 1.07g 6%
Protein 5.61g 16%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 0.6mg 5%
Calcium 77.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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