Chocolate Flan Recipe
Prep Time:
30 minutes
Cook Time:
1 hour
Servings:
8 to 10 servings
Ingredients
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 (12- ounce can) evaporated milk
  • 1 (14- ounce can) condensed milk
  • 4 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup pecans
  • 1 cup cajeta
Directions
  1. Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended.
  2. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla.
  3. Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.
  4. Combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.
  5. Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
  6. Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over.
  7. Garnish with the toasted nuts. Serve cold or at room temperature.