Write a comment
Chocoflan or cream caramel
Chocoflan (cream caramel) is an unusual dessert from Mexico. In Mexico, this pie is so popular that no traditional celebration virtually goes without it. For some, this pie recipe may remind them of the recipe for burnt sugar cake, but the recipe for this treat is quite different from the usual dessert we know.
In this recipe, some ingredients were replaced: fresh cow's milk was used instead of dry, and the caramel was made from sugar and water, whereas Mexicans use goat's milk instead of water.
Chocoflan is a pie or cake consisting of three layers: a moist chocolate sponge, a delicious cream, and a crunchy layer of caramel. Why do Mexicans call it an incredible pie? Simply because during baking, all the layers are in reverse order, and only when it is taken out of the oven is it flipped over, taking on the familiar shape for everyone.
Preparation time: 80 minutes.
Ingredients
Show ingredients
For the sponge:
- 100 g of butter;
- 160 g of dark chocolate with high cocoa content;
- 160 g of granulated sugar;
- 100 g of premium wheat flour;
- 3 tablespoons of cocoa powder;
- 2 medium-sized chicken eggs.
For the caramel:
- 200 g of sugar;
- 50 ml of water.
For the cream:
- 275 g of condensed milk (be careful, it should not contain palm oil);
- 250 ml of cow's milk;
- 200 g of sugar;
- 6 medium-sized eggs.
Preparation
- Break the chocolate into pieces and together with cubes of butter, place in a pot over low heat, stirring constantly until the chocolate and butter completely melt and form a homogeneous mass. Remove the pot from heat and set aside to cool.
- Beat the eggs with sugar and carefully pour them into the chocolate mixture. Mix well. Add flour and cocoa, and mix again. You will have a liquid batter that resembles thick sour cream.
- To prepare the cream, whip the eggs with sugar, then add fresh and condensed milk. Mix gently until a homogeneous mass is formed. To make the caramel, mix the water with sugar in a separate saucepan, then place over low heat. The syrup should be stirred constantly until it turns into caramel. Watch to ensure the caramel doesn’t burn, as this can give it a bitter taste. Once the batter, cream, and caramel are ready, we begin assembling the chocoflan. I used a special pie dish made for liquid batter, but a regular baking tray with high edges can also be used. My dish has a diameter of 20 cm. First, you need to grease the bottom and sides of the dish or tray with caramel. Then pour the batter into the dish, and on top of the batter - the cream. The dish should be dipped into a container with hot water. Only after this should the tray be placed in the preheated oven at 180 degrees. Bake the chocoflan for about 60 minutes.
- As soon as the chocoflan is ready, it must be immediately removed from the mold by flipping it, otherwise, the caramel may harden, making it much more difficult to do so later. The chocoflan should cool. The cold pie is carefully sliced with a sharp knife. This dessert is always served cold, preferably from the refrigerator.
