Now, let’s whip up the flan! In a blender or bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend or whisk until it’s all smooth and well combined. The aroma of vanilla is simply heavenly! Next, layer the batter: pour a little of the flan mixture over the caramel in each mold, followed by spooning in the prepared chocolate cake mix on top. It’s like a delicious surprise waiting to be revealed!
After you’ve filled each cup, place your muffin tin or molds in a larger baking dish. This will create a water bath, helping everything bake evenly. Fill the baking dish with boiling water halfway up the sides of the muffin tin and carefully slide it into the oven. Bake for about 30-35 minutes or until a toothpick comes out clean.
Once baked, take the mini chocoflan out of the oven and let them cool for a bit. I like to refrigerate mine for at least an hour because chilled chocoflan just tastes divine! When you’re ready to serve, run a knife around the edges, and flip them out onto a plate, revealing that fantastic caramel layer. Trust me, it’s going to be a showstopper!
Pro Tips for Best Results
I tested this recipe three different ways to ensure the best outcome, and one thing I discovered is that using fresh eggs really enhances the flan’s richness. Also, don’t skip the water bath, as it helps avoid drying out your chocoflan. I remember one time I didn’t use it, and the cake came out crumbly—definitely not the texture I was going for!
Another tip is to allow the caramel to cool slightly before pouring in the flan mixture. It prevents the warm caramel from cooking the eggs, which can make a scrambled mess instead of a silky flan. I learned that the hard way, and believe me, it’s not a pretty sight!
Lastly, for a bit of extra flair, consider adding a hint of espresso powder to the chocolate cake mix. The flavor combination is absolutely divine and adds depth that everyone will love. My friends have raved about it every time I’ve made it!
Common Mistakes to Avoid
One common mistake I see is not preparing the caramel correctly. Be careful not to let it turn too dark, as it can become bitter. Aim for that perfect golden color where it smells like candy! (See the next page below to continue…)